Ingredients
Method
1.Press tofu between two chopping boards with weight on top, raise one end; stand 25 minutes. Cut tofu into 2cm cubes.
2.Halve onion from root end. Insert toothpicks at regular intervals to hold onion rings together and slice in between.
3.Peel lotus root and slice; place in water with a dash of vinegar to prevent browning. (If using canned lotus, drain and slice.) Discard mushroom stems; cut a cross in top of caps.
4.Cut one sheet nori into 5cm squares; halve other sheet, cut into 2cm wide strips. Brush nori strips with water, wrap tightly around middle of 10 noodles; reserve noodle bunches.
5.Make batter; combine egg and soda water in bowl. Add sifted flours at once; mix lightly until just combined. Do not overmix; mixture should be lumpy.
6.Heat oil in large saucepan. Dust ingredients, except nori squares, lightly in flour; shake off excess. Dip nori squares and other ingredients in batter, drain excess; deep-fry, in small batches, until golden. Drain. Only fry in small batches and ensure oil comes back to correct temperature before adding next batch. Deep-fry noodle bundles.
7.Serve tempura and noodles immediately with lemon wedges, and a tempura dipping sauce topped with grated daikon, if you like.
