Vegetable Tempura Tofu Bowl

• Jasmine Rice(280 g)
• Tofu(400 g)
• Sweet potato(1)
• Courgette(1)
• Carrot(2)
• Bok Choy(2)
• All-Purpose Flour(120 g)
• Cornflour(40 g)
• Baking Powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(10 tbsp)
• Soy sauce(3 tbsp)
• Mirin(2 tbsp)
• Ginger(2 tsp)
• White sugar(2 tsp)
• Rice Vinegar(1 tbsp)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional

Method

1. 1

   Cook {Jasmine Rice} with 560ml water and a pinch of the {Salt} until tender. Cover and let it steam off the heat while you prep the bowl.

   ~18 min

2. 2

   Pat the {Tofu} dry and cut into bite-size pieces. Thinly slice the {Sweet potato}, {Zucchini}, and {Carrot}. Slice the stems and leaves of the {Bok Choy}, keeping them together for frying later. Finely slice the {Scallions}.

   ~10 min

3. 3

   Whisk {All-Purpose Flour}, {Cornstarch}, {Baking Powder}, 1 tsp of the {Salt}, and the {Black pepper} in a bowl. Pour in 180ml cold water and stir lightly until just combined; a few small lumps are fine. In a second bowl, stir together the {Soy sauce}, {Mirin}, {Ginger}, {White sugar}, and {Rice Vinegar}.

   ~8 min

4. 4

   Heat half of the {Vegetable oil} in a deep frying pan over medium-high heat. Dip the {Tofu}, {Sweet potato}, {Zucchini}, {Carrot}, and {Bok Choy} into the batter in batches, then fry until pale golden and crisp. Transfer to a rack or plate and sprinkle with the remaining {Salt}.

   ~12 min

5. 5

   Add the remaining {Vegetable oil} to a small pan and warm the sauce mixture for 2 minutes, just until glossy and lightly thickened.

   ~2 min

6. 6

   Divide the rice between bowls. Add the tempura {Tofu} and vegetables over the top, spoon over the warm sauce, and finish with {Sesame seeds} and {Scallions}. Serve right away while everything is still crisp.

   ~2 min