Ken Hom

Vegetable and Beancurd Tempura

Preparation info
  • Serves

    6-8

    as an Appetiser or Side Dish
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
Ken Hom's Quick Wok
Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About

This version of tempura originated in the kitchens of The Oriental in Bangkok. The classic Japanese tempura originally derived from a word meaning ‘to season’ but now it has come to mean coating fresh foods in a light, delicate batter. Most of the Preparation Time is taken up with draining the beancurd.

Ingredients

  • 100g (4 oz) fresh firm beancurd
  • 100g (4

Method

  1. Drain the beancurd and cut it into small 2.5cm (1 in) cubes. Set on kitchen paper to drain further for 30 Minutes.
  2. While it is draining, prepare the vegetables. Cut the cauliflower into small florets about 4cm (1½ in) wide. Cut the courgettes, carrots and aubergines into thin slices 10cm (4 in) long. Cut the beans into 10cm (4 in) lengths. Thinly slice the onio

Photos