Vegan Tempura

Cut the butternut squash or sweet potato (1 small), courgettes (2 medium), and aubergine (1 medium) into 0.5 cm / 0.125 inch slices or matchsticks.

Spread some flour on a large plate. Prepare two fairly large bowls, one to nest inside the other.

In a separate bowl, combine the sifted cornflour / cornstarch (2 tbsp), rice or white cake flour (1.5 cup), and baking soda (1 tsp).

In another bowl, combine the tamari or soy sauce (3 tbsp), maple syrup (4 tsp), toasted sesame oil (1 tsp), rice wine vinegar (1 tbsp), and onion, sliced thinly (1 spring) for the dipping sauce. Set aside.

Pour neutral-tasting oil (sunflower oil) (2 cup) into a small pot and heat to 170-180°C / 340-360°F while preparing the batter.

Place cubes (20 ice) at the bottom of the large bowl and rest the smaller bowl on top. Put the fridge-cold, reduced aquafaba (3 tbsp) into the small bowl and whisk until frothy. Add fridge-cold sparkling water (1 cup), then gently mix in the combined cornflour / cornstarch (2 tbsp), rice or white cake flour (1.5 cup), and baking soda (1 tsp) to achieve a runny (crepe-like) batter. Avoid overmixing.

Dust each piece of vegetable lightly with flour, then immerse it in the cold batter.

Test the oil temperature by dropping a piece of tempura in. If it drops to the bottom and immediately rises, the temperature is correct. Fry 2-3 pieces at a time to avoid overcrowding.

Cook tempura for 1-2 minutes per side, until lightly browned. Remove with a slotted spoon and drain excess oil on paper towel. Start 2m timer

Serve immediately with the dipping sauce.