Baked Tempura Vegetables

Julienned vegetables of your choice - we used sweet potato, string beans, asparagus, butternut squash (small cubes) and avocados.

Ingredients:

• flour
• egg white
• panko bread crumbs
• house seasoning
• cooking spray - we experimented with avocado, coconut, professional food, and grapeseed spray

1. Preheat oven to 425. Set up your breading station - flour, beaten egg white, seasoned bread crumbs. Remember to keep a dry hand and a wet hand to avoid clumps in your batter station. Another way to avoid clumps is to man each station with a different person - teamwork!
2. Lightly flour your veggies, then dip in egg white, followed by rolling in the seasoned panko bread crumbs. Place veggies apart on a half sheet pan sprayed with cooking spray - this will encourage crunchy veggies!
3. Spray the veggies on top before placing in the oven. Sweet potatoes take a little longer than most other veggies, it helps to cut them very thin. Cooking times will vary, start with 4-6 minutes, rotating shelves and turning pans, and cook until golden brown.
4. We made two dipping sauces to accompany our tempura veggies. Adjust to your taste. We really enjoyed mixing the two sauces together!

Simple Tamari Sauce

Ingredients:

• 1 c tamari
• 3 T rice vinegar
• 1 T sesame oil
• 1 T honey (or agave)

1. Combine!

Spicy Mayo Sauce

Ingredients:

• 1 c quality mayo
• asian chile garlic sauce
• Sriracha

1. Add hot sauces to mayo according to your taste.