Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
tempura flour	2	cups		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
ice cube				-	-	-	-
bok choy	1	piece		-	-	-	-
carrot	1			29.52	6.8976	0.6696	0.1728
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
canola oil	1	quart		-	-	-	-
tofu	1/2		soft	20.4116	0.3941	2.448	1.236
sambal oelek	1/2	tablespoon		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.