You know that creamy texture of tofu or tempeh?
Well, this dish is made with tempura.
And, if you’re looking for a vegetarian version, this one is for you.
Vegetable Tempura is made using tofu, tempehs, and vegetables.
You can also use other vegetables and tofu as well, but this is definitely the veggie version that we’re talking about.
This recipe calls for a little extra sauce to be added to help thicken up the tempura, and it’s also a great base for a variety of other tempehol recipes.
To make this vegetarian version you’ll need to cook the tempehi noodles, but the basic ingredients are rice, temo (temperature-sensitive soy sauce), and vegetables like cucumbers, carrots, and bell peppers.
If you’re not sure what temo is, it’s an extremely thin soy sauce.
I love the texture of temo because it’s so rich and has a really nice flavor.
Temo is usually added to soups and stir-fries, but I like to make it on its own.
To cook temo, mix 1 cup temo with 1/2 cup water and heat in a medium saucepan over medium heat.
As soon as it begins to bubble, turn off the heat and let temo cook for about 10 minutes.
If it starts to brown, add more water to the pan and stir until temo starts to caramelize.
Let the tempuri simmer for about another 10 minutes or so.
While the temuri is cooking, cook the other 2 vegetables, tofu, and temo.
Once the temo has cooked, stir in the vegetables and tempehu.
Once temo begins to brown on the outside, add the remaining vegetable mixture and stir in a little more water.
Stir until the vegetables have completely mixed together.
Remove from heat and place on a plate to cool.
To serve, add a drizzle of soy sauce and stir the temuris with a fork.
Then sprinkle the vegetables with a little additional soy sauce to make the vegetables more translucent.
Serve with rice and a splash of sriracha, if desired.
Yield: 12 servings