Vegetable tempura is best when it's crisp, hot and right out of the fryer. After a night in the refrigerator, however, vegetable tempura looks nothing like it did the day before. You may even be tempted to throw that limp, soggy mess away. But you can return leftover tempura vegetables to their former glory with proper storage and high-temperature, dry heat from the oven. You should only reheat tempura vegetables once, as repetitive heatings and coolings create an environment that cultivates bacteria.
Things You'll Need
- Baking tray
- Plastic wrap or wax paper
- Paper towels
Store leftover vegetable tempura pieces in an airtight container so they don't touch each other. If you have to stack them, separate the layers with wax paper or plastic wrap.
Heat the oven to 425 degrees Fahrenheit. Spread the leftover vegetable tempura out on a nonstick baking sheet or a baking sheet lined with parchment paper. Place the the pan in the oven.
Heat the tempura for 3 minutes then turn each piece over. Heat the tempura for another 3 minutes.
Take the tempura out of the oven and drain it on a plate lined with paper towels; serve immediately.