Veggie tempura bowl
Happy Tuesday, my Insta friends🤗. Sharing another 3-in-1 bowl with different flavors this time. I must say having a theme helps me in planning on what to cook sometimes. Do you agree? Can you guess what is the theme?☺️
Recipe (serves 2-3)
~ 2 Japanese eggplants
~ 1 cup of steamed edamame beans
~ cooked grains
~ 1 small sweet potato, cut into thin slices
~ 1/2 cup broccoli florets
~ 1/2 cup cauliflower florets
~ mixed greens
~ Japanese rice seasoning, Furikake
Tempura batter: Mix all together – 1 cup flour/cake flour, 3/4 cup ice cold water, 1/4 teaspoon baking soda, 1/4 salt.
Dip sweet potatoes, broccoli florets, cauliflower florets in batter and shallow deep fry in hot oil. 🍃
Miso eggplant – very similar to my previous recipe. Mix together 1 tablespoon red miso, 1 teaspoon soy sauce, 1 teaspoon of sugar until well combined.
Cut eggplant into half lengthwise then into 3-4 sections. Score the white parts with knife.
In a heated pan with 3 teaspoons oil, place eggplant skin down and cook until skin turn brownish. Flip eggplant, cover lid. Let eggplant cooked through, about 2-3 minutes. Place eggplant on a baking sheet, brush sauce over and broil eggplant under low heat for 3 minutes. Sprinkle sesame seeds on top.
Simple dipping sauce: Whisk together 1 tablespoon tamari, 1 teaspoon rice vinegar, 1/2 teaspoon grated ginger, 1 teaspoon chopped scallion, 1 teaspoon sugar and 1 tablespoon hot water in a bowl until sugar dissolves.
Serve tempura on greens with eggplant, edamame and rice. Hope you like it. Have a great 🌱Tuesday
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