Try this vegan broccoli tempura, then check out our purple sprouting broccoli in oyster sauce and more purple sprouting broccoli recipes. For more tempura recipes, check out our vegetable tempura, tempura squid, and sourdough discard tempura.


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


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


  • 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.


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