Add <quantity>15<unit>g</unit></quantity> of potato starch and <quantity>35<unit>g</unit></quantity> of all-purpose flour to a bowl

Whisk while adding <quantity>120<unit>ml</unit></quantity> of sparkling water. The tempura batter is ready

Cut <quantity>600<unit>g</unit></quantity> of firm tofu into rectangles

Coat the tofu in the all-purpose flour and dip in the tempura batter. Drain the excess batter on a wire rack

Fry in pre-heated vegetable oil at <temperature>170<unit>°C</unit></temperature> or medium heat until lightly golden and let it drain the excess oil. The tofu tempura is ready

Enjoy!