Tempura cauliflower and broccoli breaded with okara

(2 portions)
3 trees of cauliflower
3 trees of broccoli

4 tbsp of potato starch
1 tbsp of flour
1 tsp of miso
1 tsp of black soya sauce
6 tbsp of lukewarm water
1/2 cup of dried okara (cen be replaced by breadcrumbs)
6 tbsp of oil

Mix the potato starch, the flour, the miso, the black soya sauce and the lukewarm water.
Coat each vegetable tree with the tempura mix.
In a food processor, blend the okara.
Then, dip them in the okara to bread them.
In a deep frying pan, heat the oil and then fry the breaded vegetables.
Set aside on a some kitchen paper.

Comment: For those of you, who do not like the crunchy effect of raw vegies just boil a little the veggies before coating them with the tempura mix.


2 Responses to “Tempura cauliflower and broccoli breaded with okara”

  1. Red naturally coloured red rice « Experiments in dessertarian cooking Says:

    […] beetroot risotto vegetarian sushis -Carrot salad, celery salad -Light pea salad with mayonnaise -Tempura of cauliflower and broccoli -Cucumber sticks -Cherry of French […]

  2. Because sandwich can be vegetarian! « Experiments in dessertarian cooking Says:

    […] you! Bento -Okara breaded broccoli -Cucumber -Carrot salad -French vinaigrette -Vegan lemon and kiwi pie -Sandwich made of vegan […]

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