Tempura Tempeh


Tempura Tempeh

  • 1 packet tempura, cut into 8 triangles 
  • extra-virgn olive oil for deep frying


  • 1/2 cup tapioca (rice or corn) flour
  • pinch salt
  • 1/4 tsp Chinese 5 spice
  • enough iced water to make thick batter consistency


  • mixed salad greens
  • half sliced cucumber
  • pickled ginger
  • black sesame seeds


  • 1 tsp miso paste
  • 1 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 tbs tamari (or soy sauce)
  • 1 fresh chili, finely chopped
  • 1 tsp coconut sugar
  • water 

Mix batter together with a chopstick, leaving some lumps. Leave in the fridge until ready to use.

Prepare salad and dressing.

Heat oil in saucepan. Dip tempura in batter and fry until golden. Drain on a paper towel and scatter over the salad.

Finish with a smattering of black sesame seeds and dressing.


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