Baked Tempura Vegetables
4 whole Egg Whites
2 cups Panko Crumbs
1 teaspoon Vegetable Seasoning
1 whole Yam, Peeled And Cut Into Thick Matchsticks
2 cups Broccoli Flowerettes, Cut Into Chunks
2 cups Button Mushrooms, Stemmed
1 bunch Asparagus, Trimmed
1 whole Zucchini, Cut Into 1/2 Inch Rounds
⅓ cups All-purpose Flour
1 Tablespoon Olive Oil
Preheat oven to 400ºF.
Coat a 9 x 15″ baking pan with nonstick cooking spray and set aside.
In a shallow dish, beat egg whites with a fork. In a medium bowl, combine panko bread crumbs and vegetable seasoning. In a large bowl, toss the vegetables in flour, shaking to remove any excess flour.
Dip the vegetables, a few at a time, into the egg whites, then dip into the panko crumb mixture to coat.
Place the vegetables in a single layer in the prepared baking pan. Drizzle the vegetables with olive oil.
Bake for about 10 minutes or until vegetables are golden brown, gently stirring twice.
Serve with low-sodium soy sauce or other Asian sauce of choice for dipping.