Tofu Tempura with Thick Nanban Style Sauce

Tofu Tempura with Thick Nanban Style Sauce

Tofu tempura is mixed with a strong flavored Nanban vinegar sauce. The sauce is thick and really delicious. Spoon it on rice. It really whets your appetite!

Ingredients: 2 servings

200 g
Japanese leek
1/2 tablespoon
Boiling water
1 1/2 tablespoon
Soy sauce
2 tablespoons
Mild vinegar
2 tablespoons
1 tablespoon
1/2 tablespoon
Sliced red chili peppers *
1/2 a chili pepper
Tempura flour
3 tablespoons
3 scant tablespoons
1/2 teaspoon
Oil for deep frying
an appropriate amount


1. Slice the tofu into 1.5 cm thick bite size pieces, and drain all excess water with kitchen paper towels. Cut the leek into thin diagonal slices.
2. Put the sugar and water into a heat-safe container and dissolve the sugar. When it's dissolved, add the soy sauce, vinegar, honey, ketchup and chili pepper and mix well, then add the leek.
3. In a bowl mix the tempura flour, water and ao-nori seaweed, and dip the tofu from step 1 into this batter. Deep fry in oil heated to a rather high temperature until light and crisp.
4. As soon as each tofu piece has been fried until light and crisp, immediately put into the container from Step 2, mix rapidly and transfer to a serving plate. (Attention: If you're too slow, the tempura coating will fall off the tofu!)
5. If you have small children, you may want to omit the red chili pepper or add it without cutting it up...

Story Behind this Recipe

I was chosen to be a tester for "Yasashii Osu" brand vinegar, so I thought up a recipe that was healthy and easy to make.