Oven-Baked Veggie Tempura with Soy Sauce Dip is a crispy, satisfying and healthy recipe.
To make this recipe, you’ll need: carrot sticks, broccoli, green beans, asparagus, mushrooms, flour, panko breadcrumbs, salt, egg, soy sauce, seasoned rice vinegar, wasabi paste, and minced garlic.
The best part of this recipe is the versatility of the vegetables. You can omit or add any vegetable you would like. Zucchini and cauliflower also work really will in this recipe.
It makes a great healthy snack, appetizer, lunch, or light dinner. It’s quick and easy to make and is ready in just 35 minutes.
If you’d like some helpful Tips and Tricks, I have them below the recipe.
Weight Watchers Points
4 Points (2022/2024 Plan)
MyWW Points: 4 Blue Plan and 4 Green Plan
4 WW Freestyle Points and 4 Smart Points
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Oven-Baked Veggie Tempura with Soy Sauce Dip
Equipment
Ingredients
- 1 cup carrot sticks
- 1 cup broccoli florets chopped
- 1 cup whole green beans cut
- 1 cup fresh asparagus
- 1 cup button mushrooms chopped or sliced
- 2 tablespoon all-purpose flour
- 1 cup panko breadcrumbs
- ½ teaspoon kosher salt
- 1 large egg beaten
- 2 tablespoon reduced-sodium soy sauce
- 2 teaspoon seasoned rice vinegar
- ¾ teaspoon wasabi paste
- ½ teaspoon minced garlic
Instructions
- Preheat your oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place your vegetables and flour in a large Ziploc bag. Shake it well.
- In a shallow dish, mix together the panko and salt.
- In another shallow bowl, beat the egg.
- Dip each vegetable first into the egg, then into the panko mixture. Make sure to coat them well.
- Place the coated vegetables onto the prepared baking sheet. Leave some space between each piece. If needed, use another baking sheet.
- Lightly spray the vegetables with cooking spray.
- Bake them in the oven until they turn golden brown, which should take about 15 minutes.
- Let the vegetables cool down a bit.
- While the vegetables are baking, whisk together the soy sauce, vinegar, wasabi paste, ginger, and garlic in a bowl.
- Serve the sauce with the vegetables for dipping. Enjoy your crispy treats!
Notes
Nutrition
Tips and Tricks
Ingredient Substitutions: If some veggies aren’t readily available, feel free to substitute with others like zucchini slices, cauliflower florets, or sweet potato wedges. These can add variety while keeping the recipe tasty and nutritious.
Cooking Spray: For a crispier texture, make sure to lightly spray the veggies with cooking spray before baking. If you don’t have cooking spray, you can brush the veggies with a small amount of olive oil instead.
Gluten-Free Option: If you’re sensitive to gluten, swap out the all-purpose flour and panko breadcrumbs with gluten-free alternatives. There are several options available in stores, or you can make your own.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. For reheating, place them on a baking sheet and warm them in the oven at 375°F for about 5-10 minutes to restore their crispiness.
Soy Sauce Alternatives: For a soy-free version, try tamari or coconut aminos for a similar, savory dip. This keeps the dish versatile and suitable for different dietary needs.
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