Oven-Baked Veggie Tempura with Soy Sauce Dip
Enjoy crispy, oven-baked veggie tempura served with a tangy soy sauce dip. A deliciously light and healthy treat for snack time or mealtime!
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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
Serving Size: 1¼ Cup Vegetables and 2½ Teaspoons Sauce
4 Points (2022/2024 Plan)
MyWW Points: 4 Blue Plan and 4 Green Plan
4 WW Freestyle Points and 4 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.
Nutrition
Calories: 139kcalCarbohydrates: 23gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 740mgPotassium: 462mgFiber: 4gSugar: 5gVitamin A: 5999IUVitamin C: 28mgCalcium: 80mgIron: 3mg
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