- Prep-time: / Ready In:
- Makes 4 cups vegetables + ½ cup sauce
- Serving size: 1 cup veggies + 2 Tbsp. sauce
- Print/save recipe
These easy, vegan air-fried tempura veggies fit the bill any time you want a crunchy appetizer to kick things off. Sparkling water gives the batter a light, crisp texture, while a hint of ground ginger offers a grounding warmth. You'll want to air-fry these babies for as long as possible to get the crispiest results. A creamy dipping sauce made with silken tofu gets its lively flavor from fresh cilantro, jalapeño, and a squeeze of lime juice. It's the perfect dipper for these crunchy veggie snacks!
Tips
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more inspiration, check out these tasty ideas:
Ingredients
- 4 oz. firm silken tofu, drained
- 2 tablespoons lime juice
- 1 to 2 teaspoons finely chopped fresh jalapeño chile, seeded if desired (see tip, recipe intro)
- 2 tablespoons finely chopped fresh cilantro
- ¾ cup plain seltzer water, plus more as needed
- 2 tablespoons flaxseed meal
- ½ cup brown rice flour
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup red bell pepper strips
- 1 cup broccoli florets, cut into 1- to 1½ -inch florets
- 4 oz. fresh green beans, trimmed
Instructions
- For Jalapeño-Lime Sauce, in a small blender or food processor combine tofu, lime juice, and jalapeño; cover and blend until smooth, adding 1 to 2 tablespoons water to reach desired consistency. Stir in cilantro. Cover and chill until ready to serve.
- Preheat air fryer to 350°F. In a large bowl whisk together ¼ cup of the seltzer water with the flaxseed meal; let stand 5 minutes. Whisk in the remaining ½ cup seltzer water until frothy. Whisk in brown rice flour, ginger, salt, and black pepper until batter forms. Batter should be the consistency of a thin pancake batter. Add more seltzer water as needed to reach desired consistency.
- Working in batches, dip bell pepper strips, broccoli florets, and green beans in batter until coated; allow excess to drip off. Transfer vegetables to parchment paper that has been cut to fit air-fryer basket. Place parchment paper with vegetables in basket. Air-fry 10 minutes or until crisp. Season vegetables with an additional pinch of sea salt. Serve with sauce.
Per serving (1 cup veggies + 2 Tbsp. sauce): 135 calories, 22 g carbohydrates, 6 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 148 mg sodium, 4 g fiber, 3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)