Jul 14 2026
Restaurants›Naung Mai Thai Kitchen›Tofu And Vegetable Tempura Plate Recipe

Tofu And Vegetable Tempura Plate Recipe

Inspired by Naung Mai Thai Kitchen
Time45m
Serves4

Make Tofu And Vegetable Tempura Plate Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Tofu

Tempura Batter

Oil for Frying

Dipping Sauce

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and cut the zucchini, carrot, bell pepper, and mushrooms into bite-sized pieces. Trim the ends of the green beans.

  2. 2

    Prepare the Tofu

    Press the tofu block to remove excess moisture, then cut it into bite-sized cubes.

Batter Preparation

  1. 3

    Mix the Tempura Batter

    In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add ice water while stirring until the batter is smooth and slightly lumpy. Do not overmix.

Frying

  1. 4

    Heat the Oil

    In a large deep pot or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.

  2. 5

    Fry the Vegetables and Tofu

    Dip each piece of vegetable and tofu into the tempura batter, allowing excess batter to drip off. Carefully place into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Dipping Sauce Preparation

  1. 6

    Make the Dipping Sauce

    In a bowl, mix together soy sauce, rice vinegar, sesame oil, chili oil, and chopped green onions. Stir until well combined.

Serving

  1. 7

    Plate and Serve

    Arrange the fried tofu and vegetables on a serving plate. Serve hot with the dipping sauce on the side.

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