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Tempura Vegetables with Sweet Chilli & Garlic Vegan Mayonnaise

Prep Cooking Serves
20 mins 10 mins 2 Adults

Recipe by Francesca Moran, Head Chef/Proprietor, Moran's Restaurant & Bar, Westward Ho!, Devon



  • 600g mixed vegetables of your choice, chopped
  • 100g cornflour
  • 150g plain flour
  • 1 tsp turmeric
  • 250ml soda water
  • 280g organic silken tofu
  • 125ml of Fussels Cold Pressed Extra Virgin Rapeseed Oil
  • 3 tbsp lime juice
  • 2 tbsp cloudy cider vinegar
  • Rock salt and pepper
  • 1/4 tsp Dijon mustard
  • 2 fresh chillies, sliced
  • 2 cloves of garlic, crushed
  • 2 tbsp of sriracha sauce
  • Rocket salad leaves (to serve)


    To make the mayonnaise

    1. Put the tofu, rapeseed oil, lime juice, cloudy cider vinegar, sriracha sauce and mustard in a bowl. Season with rock salt and pepper, and blend until smooth.
    2. Grind the chillies and garlic into a paste in a pestle and mortar.
    3. Add some paste to the mayonnaise, depending on the desired spice level.

    To make the tempura batter

    1. Mix 100g of plain flour with all the cornflour and turmeric in a bowl, and then season. Add the soda water and whisk until all the flour has dissolved.
    2. Using the remaining 50g of flour, coat the vegetables.
    3. Place the vegetables into the batter, ensuring they're completely covered, then carefully fry them in a deep-fat fryer, or pan of oil, at 180 degrees for approximately two to three minutes.
    4. Serve on a bed of rocket with the mayonnaise.


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