Crispy Vegetable Tempura

with Yuzu-Black Sesame Aioli

Makes 4 servings


Tempura Batter:

1 cup all-purpose or white rice flour

⅔ cup cornstarch

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup chilled sparkling water


1 pound mixed vegetables like asparagus, shiitake mushrooms, green onions

and thinly sliced carrots,

or vegetables of your choice

Spotlight™ Oil for frying

Toasted sesame seeds, black sesame seeds, and chives for garnish

Yuzu-Black Sesame Aioli:

1 cup Spotlight™ vegan mayonnaise

2 tablespoons yuzu juice (fresh or bottled)

1 tablespoon yuzu koshu paste

2 teaspoons toasted sesame oil

1 teaspoon agave

1 teaspoon minced garlic

1 teaspoon grated ginger

½ teaspoon salt

1 tablespoon chopped chives

1 tablespoon black sesame seeds, roughly ground with a mortar and pestle


Heat the Spotlight™ Oil in a deep fryer or fill a deep pot with 3 inches of Spotlight™ Oil to 375°F.

Yuzu-Black Sesame Aioli:

Whisk all ingredients together until smooth.

Tempura Batter:

To make the batter, add dry ingredients to a bowl and whisk to blend. Add the sparkling water and whisk until almost smooth, a few lumps are okay. Dip the vegetables into the batter, allowing any extra to drip off. Fry until golden and crispy. Transfer to a wire rack to cool slightly before serving with the yuzu-black sesame aioli.