The alternate spelling of tempura listed in Wikipedia’s infobox is Tenpura.
“Tenpura” reflects a Japanese romanization of 天ぷら, the name for seafood, vegetables, or other ingredients dipped in a light batter and deep-fried. English most commonly uses “tempura,” while “tenpura” appears in Japanese food names and restaurant terminology.
Tempura developed in Japan after Portuguese missionaries introduced flour-and-egg fritter techniques to Nagasaki in the 16th century. It later evolved into the delicate, crisp style associated with Edo-period food stalls. The spelling should not be confused with tonkatsu, which is breaded pork, or karaage, which is typically marinated and coated with starch.