Gluten & Dairy Free Veggie Tempura

Ginger Tofu Dip

9 oz solf silken tofu, drained
3/4 inch piece of ginger
1 small shallot
1 garlic clove, crushed
1 T GF soy sauce
2 t rice vinegar


1 1/4 cups GF flour blend
1 egg
1 cup ice water
sunflower oil for deep frying
1 1/4 lbs of veggies
(asparagus, sliced carrots, snow peas, baby corn, mushrooms, and broccoli florets)
Salt, pepper, and garlic powder to taste

Heat saucepan of oil to 350 degrees or until it browns a drip of the batter immediately

For batter~ beat together all ingredients.

For dipping sauce~ I just threw everything in my bullet, you could use a food processor.
Dip veggies in batter and deep fry for 1-2 minutes until they are crisp. Drain on a paper towel.

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