All Natural|Gluten Free|Local Canadian Ingredients

Baked Vegetable Tempura with Teriyaki Ginger Sauce

Baked Vegetable Tempura with Teriyaki Ginger Sauce

Cooking spray-take a regular spray bottle and put vegetable oil in it - VOILA-Cooking spray.  Alternately you lightly brush oil on with pastry brush.

I was surprised at how easy my favourite Tempura was to make.  I  can substitute Panko (Japanese breadcrumb) for bread crumbs in all my recipes.  It has become a staple in my kitchen along with Rootham Teriyaki Ginger Sauce.  Enjoy!!

by Marilyn Rootham

Instructions:

1. Pre-heat oven to 425C (220F).

2. Wash, dry and cut vegetables into serving pieces.

3. Prepare 3 separate dipping stations. In bowl 1, put in flour mixed with a little salt & pepper. In bowl 2, beat eggs till forthy. In bowl 3, fill with Panko.

4. Spray large cookie sheet with cooking spray. Dip each piece of vegetable first in flour, then in egg and finally in Panko. Press gently till Panko adheres to vegetable. Place coated pieces on cookie sheet and spray with cooking spray. Bake, in pre-heated oven, for about 12 minutes, stirring vegetables twice.

5. Serve with Rootham Teriyaki Ginger Marinade/Dipping Sauce.