Name: Vegetable and Beancurd Tempura
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: Serves 6-8 as an Appetiser or Side Dish
Cuisine: Chinese
Ingredients: 100g (4 oz) onions; 100g (4 oz) small button mushrooms; 100g (4 oz) fresh firm beancurd; 100g (4 oz) aubergines; 50g (2 oz) Chinese long beans, runner beans or haricots verts, trimmed; 300ml (10 fl oz) iced water; 200g (7 oz) plain flour, sifted; 2 egg yolks; 100g (4 oz) cauliflower; salt and freshly ground black pepper, to taste; 600 ml(1 pint) groundnut (peanut) oil; 100g (4 oz) courgettes; 100g (4 oz) carrots; plain flour, for dusting

Preparation info

Serves
6-8
as an Appetiser or Side Dish

Difficulty
Easy
Ready in
45 min

Appears in

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

Drain the beancurd and cut it into small 2.5cm (1 in) cubes. Set on kitchen paper to drain further for 30 Minutes.
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