Broccoli Tempura with Ponzu Sauce

Purple sprouting broccoli tempura

  • serves 4 as a starter
  • Easy

Check out this vegan recipe for crunchy purple sprouting broccoli in crispy tempura batter with ponzu dipping sauce. Ready in under 30 minutes, this dish will make an impressive dinner party starter


Try this vegan broccoli tempura, then check out our purple sprouting broccoli in oyster sauce and more purple sprouting broccoli recipes.



  • plain flour 100g
  • cornflour 50g
  • sea salt flakes ½ tsp
  • soda water 250ml, chilled
  • vegetable oil for deep frying
  • purple sprouting broccoli 200g, separated into spears
  • sea salt flakes


  • soy sauce 4 tbsp
  • mirin 1 tbsp
  • lime ½, juiced
  • caster sugar 1 tbsp
  • rice vinegar 2 tsp


  • Step 1

    Put all of the dipping sauce ingredients into a bowl and whisk until the sugar is dissolved.

  • Step 2

    Tip the flours and salt into a large bowl and gradually whisk in the soda water – don’t over-whisk as this will make the batter tough.

  • Step 3

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds.

  • Step 4

    Dip 4 or 5 broccoli spears into the batter, coat fully and gently lower into the oil. Fry for 4-5 minutes or until really crisp, then drain on kitchen paper and season with sea salt. Keep warm in a low oven while you fry the rest. Serve with the dipping sauce.

Try our vegetarian dinner party ideas here...

Cauliflower Sformato Recipe For Vegetarian Dinner Party


Nutritional Information

  • Kcals 289
  • Fat 10.7g
  • Saturates 0.9g
  • Carbs 41.4g
  • Sugars 9.7g
  • Fibre 3g
  • Protein 5.2g
  • Salt 2.7g