Print Options:

Tempura Vegetables

Serve these tempura vegetables from Arizona’s Castle Hot Springs with an aioli base and drizzle soy glaze on top.

Castle Hot Springs tempura recipe




Thomas J. Story

Batter
 4 each assorted vegetables cut into 1-inch sticks (eggplant, cauliflower, zucchini, carrots, or bell peppers)
 1 ½ cups rice flour
 1 tsp baking soda
  tsp sea salt
 ½ cup sparkling water
Soy Glaze
 1 ¾ cups tamari
 ¼ cup rice wine vinegar
 1 cup brown sugar
Fresno Aioli
 2 cups mayonnaise
 2 roasted garlic clove
 1 Fresno chile, roasted and seeded
 1 tbsp lime juice
 2 tbsp cilantro, minced
 ¼ tsp cumin, ground
1

To start, make the batter by whisking together rice flour, baking soda, sea salt, and sparkling water until slightly chunky. Set aside.

2

In a saucepan, combine tamari, rice wine vinegar, and brown sugar, bring to a rolling boil, and reduce by half. Set aside to chill.

3

To make the Fresno aioli, combine mayonnaise, garlic, chile, lime juice, cilantro, and cumin in a blender until smooth. Salt to taste. Set aside.

4

To batter the vegetables, drench them in the tempura, shake off any excess, and carefully drop into deep fryer at 350° F for approx. 1 minute until golden brown.

5

Construct your plate starting with aioli on base, stack your battered vegetables, then drizzle soy glaze on top. Serve immediately and enjoy!