Homemade Tempura with Soba (Buckwheat noodles)

Note:  If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

‘Want something for a change?  Maybe a Japanese food might be the answer.   Vegetables and Shrimp or prawns dipped in homemade tempura batter and fried; served with organic Buckwheat noodles marinated with soba sauce for dinner.  Mm-mm…good!

I went to the new Asian store that opened up about a few months ago.  It’s about 8 miles away from home.  When I went in, I felt like I was in candy land.   They must have brought half of Korea.  Don’t get me wrong, it’s actually a very good thing!  You have no idea how happy I was.  Why?  Because first, one of the Asian stores in the area closed down.  Second, they have varieties of fresh seafood, produce, rice, noodles, and sauces, and most of them are organic.  They even have a Korean restaurant inside the store!  If I feel lazy to cook and crave for Korean food, I can just go there and have one of my favorite Korean foods, Bi Bim Bap, which I will be posting soon. 🙂 And third, I can just buy what I needed.  Really, I don’t like buying a large bag of prawns.  It’s like forcing consumers to buy more than they really need.  All I needed was three to six pieces of prawns and that was all.

Anyway, I didn’t like buying tempura batter as well as tempura dipping sauce, so I made my own.



Here are the ingredients.


Note:  Add more flour for the batter’s consistency according to your preference.


  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup water
  • eggplant, cut crosswise about 1/2 inch
  • Furikake rice seasoning
  • Purple sweet potato, cut crosswise about 1/4 inch
  • 1/2 of a bundle Buckwheat noodles (Soba)
  • Soba sauce
  • 3-6 pieces of prawns, deveined and peeled leaving the head and tail on.

Preparation Methods:

  • Follow the instructions on the package for the Soba noodles.  Drain and put in a small bowl.  Add about 1/4 cup of the Soba sauce.  Garnish with the rice seasoning.  Set aside.
  • Mix the flour, cornstarch, baking powder, and a cup of water in a large bowl.  Set aside.
  • Heat a deep pan with oil over medium-low heat.
  • Dip the vegetables in the batter and drop immediately into the pan.  Fry until golden brown.
  • Do the same with the prawns. Fry until prawns turned opaque in color.


  • 1 tablespoon dark soy sauce
  • 1 tablespoon Regina red wine vinegar
  • 1 teaspoon Mae Ploy sweet chili sauce (a must)

Mix all ingredients in a sauce bowl and stir until well combined.  O shokuji o o tanoshimi kudasai. (Enjoy your meal) 🙂

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Tofu and Eggplant Stir-fry

I had a wonderful memory about a salad that my friend and I made when I was still living in Hawaii over two decades ago. We went to explore the island and made a stop at China town in downtown Honolulu for lunch.  Hawaii, known as a melting pot, you get introduced to different foods including tofu.  I didn’t like it at first, but when we made this Asian salad and tofu soup as well as learned of its nutritional value, I changed my mind.  Tofu became one of my favorites.  Like the Mediterranean salad, this too was also a favorite at parties I catered.  It wasn’t just because of the watercress, tofu, and tuna, but also because of the dressing.  When you take a bite, the  raw garlic in the dressing and the watercress have that spiciness and bitterness taste to them that balances out when you bite into the tuna and tofu. The dressing brought all the flavors together.  You can also use the dressing as a stir-fry sauce which I did with the dish I created.



Sauce Ingredients:

  •  1 tablespoon Sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons finely chopped garlic.

Mix all ingredients in a dressing shaker and shake vigorously to combine. Set aside


Eggplant and Tofu Stir-fry with Pineapple Fried Rice

Stir-fry Ingredients:

  • 1 Chinese long eggplant, cut crosswise about half inch each
  • a handful of  fresh Thai basil leaves
  • 1 mini red bell peppers, sliced lengthwise
  • 6 oz. tofu, cubed in bite pieces
  • 1 tablespoon olive oil
  • 3 cloves of garlic, finely chopped
  • 1/4 of medium onions, sliced
  • oil for frying


  • First, prepare the sauce.  It’s a must.
  • Heat a large skillet over medium heat and add 1/4 cup of oil.  Fry the eggplant until brown or soft.
  • Place cooked eggplant on a plate lined with paper towel so it will absorb any excess oil.
  • In a different skillet, heat 1 teaspoon olive oil.  Add garlic, onions, and bell peppers. Cook until translucent.
  • Add the tofu.  Stir-fry until tofu is heated through.
  • Add the sauce and toss to incorporate.  Cook until sauce is heated through.

Here’s a picture of the salad I was talking about.  I had this about a week ago.  The recipe is available below.  You can use the stir-fry sauce ingredients I provided above to dress this salad.


Watercress Salad ingredients:

  • A handful of watercress
  • 1/2 cup tuna flakes in oil
  • 1/4 of small red onions, sliced
  • 6 oz. tofu; cubed
  • 1-2 Roma tomatoes, seeded and chopped

Place all ingredients in a large bowl.  Drizzle with the dressing and toss to combine.  Enjoy!