Vegetable tempura

Name: Vegetable tempura
Ingredients: 250 gram firm tofu; 1 brown onion; 1 small_piece (200g) fresh or frozen lotus root; 8 fresh shiitake mushrooms; 2 sheets toasted seaweed (yaki-nori); 20 gram cellophane noodles, cut in half vegetable oil, for deep-frying plain flour, for dusting; 120 gram pumpkin, sliced; 50 gram green beans, halved; 1 kumara, sliced thinly; 1 baby eggplant, sliced; 1 red capsicum, seeded, cut into squares; 1 carrot, sliced; 1 lemon, cut into wedges; 1 egg, beaten lightly; 2 cup iced soda water; 1 cup plain flour; 1 cup cornflour