Tempura is bad, you say? Deep fat fried food is bad? well, almost anything you cook using fat is bad in high amounts. The trick is to use moderation, or earn your dinner. Don’t use butter or lard, animal fat is loaded with saturated fat. Try an organic Canola Oil.
Is it still ok to eat the fried food? Yes! For example, after a full day of doing laundry and cleaning your house from top to bottom, you’ve earned some tempura (go me!) … enjoy a small serving with light steamed rice, and savor every single taste. A little fried food never killed anyone – especially if you stick to light and lean ingredients like tofu, vegetables, and lean meat. Be sure that your oil is nice and hot – the oil will then make a nice crust on the outside of the food, but the food won’t soak up any of the oil. However, the true star of this recipe is the finger-licking hot and sour sauce I made using Genesis Today Cranberry Goji Juice.
Crispy Panko Tempura
- soy milk
- panko bread crumbs
- plenty of organic canola oil
- sliced veggies, chicken, meat, or whatever your heart desires to be tempura’d!
- garlic powder
- deep cast iron skillet
- start oil heating in the skillet, about half an inch deep. it’s hot enough when you drop cool water and it immediately sizzles. make sure to be patient and wait for the oil to get hot enough, or your food will absorb the oil.
- mix the salt and garlic powder with the flour and put into shallow bowl
- in two more shallow bowls, pour about a cup of soy milk in each bowl
- take one more shallow bowl and fill with about a cup of panko bread crumbs
- dredge your tempura ingredient first in the soy milk, then the flour, then the second bowl of soy milk, and finally the panko.
- immediately immerse your dredged yummyness into the oil and brown each side (a lovely golden brown).
- don’t crowd your ingredients in the frying pan. be patient and allow at least a quarter of an inch between each piece of tempura, and it will brown much faster and will be crispy all over.
- keep your food warm as you go by setting your oven to 180 degrees and set a cast iron pan on the top rack, add your pieces to the pan as you go.
- leftovers are delicious re-heated in the oven, so don’t over-indulge just to clean your plate!
Hot and Sour Sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1-2 tsp flour
- 1 cup genesis today cranberry goji juice
- 1 tbsp soy sauce or bragg’s liquid aminos
- 1 tbsp rice vinegar
- 2 tbsp chili paste (or more, or less to taste)
- heat the sesame oil on medium-low until hot
- add garlic and simmer briefly
- sprinkle in flour and start whisking to make a roux
- immediately pour in cranberry goji juice, and turn up heat to medium to start a fast simmer, whisk as you pour
- keep whisking until roux is fully blended with juice, and allow to simmer until juice is reduced by half
- add soy sauce and rice vinegar, simmer for 2-3 minutes
- add chili paste, whisk in, and simmer for another 2-3 minutes
Finito! The sauce is fantastically tart, and hot enough to make your nose run but not enough to burn your lips. Cranberry Goji Juice is perfect for this sauce – it has a wonderful earthy flavor and thickness that compliments the tempura oh so well.