1. Cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook). 2. Mix tempura flour, with egg and water, add a small amount of ice. 3. Heat up the frying oil. To check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go. 4. Dip vegetable pieces in tempura mixture then place in oil. Vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables. 5. Remove vegetables from oil with slotted spoon and place on paper towels to cool. 6. For the Tofu chili dipping sauce: 7. Put tofu, egg yolk and sambal oalek in a blender. Start blender and slowly add oil in a steady stream. If you find the sauce too thick, add some water. Salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
