Fried Veggie Ham Recipe

Press and dice tofu

If using tofu, press it for 15–30 minutes to remove excess moisture: wrap in a clean towel or paper towels, place a cutting board or flat weight on top. After pressing, cut the tofu into 1/2–3/4-inch dice. If using a pre-made vegetarian ham substitute, slice or dice into similar bite-sized pieces.

Prepare vegetables

Peel and julienne the carrot. Core and thinly slice the bell peppers. Peel and thinly slice the onion. Mince the garlic. Slice scallions, keeping whites and greens separate (use whites early in cooking, greens for garnish). Pat all pieces dry with a towel to remove surface moisture so the batter adheres.

In a medium bowl, whisk together all-purpose flour, cornstarch, rice flour, baking powder, sea salt, black pepper and paprika until evenly combined.

Add the cold sparkling water and toss in the ice cubes to keep the batter cold. Stir gently until just combined — do not overmix; a few small lumps are fine. The batter should be relatively thin but able to coat the back of a spoon (adjust with an extra tablespoon of water or flour if needed). Chill in the refrigerator while you heat the oil.

Pour neutral frying oil into a deep skillet or saucepan to a depth of about 2 inches (or use a deep-fryer). Heat the oil over medium-high heat to 175–180°C (350–360°F). If you don't have a thermometer, drop a small bit of batter into the oil — it should immediately sizzle and rise to the surface in 20–30 seconds.

Working in small batches (do not overcrowd), toss the diced tofu (or ham substitute) and prepared vegetables (carrot, bell peppers, onion, garlic, and scallion whites) together in a large bowl. Add soy sauce, sesame oil, rice vinegar and honey/maple syrup; toss quickly so pieces are lightly seasoned. Let sit 1 minute for flavors to absorb.

Using tongs or a slotted spoon, dip small handfuls (about 6–8 pieces total per batch depending on size) of the seasoned mix into the chilled batter, ensuring each piece is lightly and evenly coated. Allow excess batter to drip off back into the bowl.

Carefully slide the battered pieces into the hot oil. Fry in batches for 3–4 minutes per batch, turning occasionally if needed, until the coating is crisp and lightly golden and the tofu/veg pieces are cooked through. If using larger pieces, fry 4–5 minutes. Maintain oil temperature between 160–180°C by adjusting heat.

Use a slotted spoon to remove the fried items to a paper-towel lined tray. Season immediately with a light pinch of sea salt if desired. Repeat with remaining mixture.

Once all batches are fried, transfer to a serving plate. Sprinkle with toasted sesame seeds and the sliced green parts of the scallions. Grind a little fresh black pepper over the top. Serve hot with optional dipping sauces (soy sauce, sweet chili, or a mayo-based dip).

Leftovers: store cooled fried veggie ham in an airtight container in the refrigerator up to 2 days. Recrisp in a 200°C (400°F) oven for 6–8 minutes or in an air fryer for 4–6 minutes.