Tofu Steak Tempura with Spinach Basil Filling


Ingredients for 1 serving
  • Welna Tempura Batter Mix 15g (1.5tbsp)
  • Ice cold water 24g (1.6tbsp)
  • Firm Tofu 200g
  • Spinach Basil Filling
  • Spinach 50g
  • Fresh basil 5g
  • Almond 5g
  • Garlic 1/4 tsp
  • Parmesan cheese 1tsp
  • Olive oil 1tsp
  • Salt pinch
  • Welna Tempura Batter Mix 5g(1/2 tbsp)
  • String beans / Carrots (optional)
  • Frying Oil as needed


  1. To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
  2. Slice tofu to 4 slices (each about 1/2 inch thickness) and pat dry with paper towel.
  3. In a food processor combine all Spinach Basil Filling ingredient and pulse till pure.
  4. Spread pure on tofu and sandwich.
  5. Dust each tofu piece with Welna Tempura Batter Mix.
  6. Carefully coat tofu with tempura batter (made in step 1) .
  7. Fry tofu in 350 F oil till light gold.
  8. Serve with cooked sting beans and carrots.