Ingredients

Preparation time 50 minutes

1/2 cup dried lotus root
4 pieces dried tofu
1 teaspoon sesame oil
1 medium onion, cut into half moons
1 cup sliced carrots (about 1 medium carrot)
1 1/2 cups water
2 teaspoons shoyu (soy sauce works, too)

Directions

In separate bowls, soak the lotus root and dried tofu in warm water to cover for 20 minutes.

In a medium skillet, heat the sesame oil over a medium flame. Add the onions and saute 2 to 3 minutes. Remove the lotus root from the water and finely chop. Retain the soaking water.

Remove tofu from the water and gently squeeze each piece to remove excess water (discard this water). Slice the tofu into thin strips, then add it, the lotus root and carrots to the skillet.

Add 1 1/2 cups of fresh water, plus the lotus soaking water, to the skillet. Cover, bring to a boil, then reduce the flame to medium-low. Simmer 15 to 20 minutes, or until lotus root is slightly tender.

Add shoyu or soy sauce, cover and simmer an additional 4 to 5 minutes. Remove cover and, stirring frequently, continue cooking until no liquid remains. Serve immediately. Makes 4 servings.

Nutrition information per serving: 179 cal., 5 g fat, 13 g pro., 21 g carbo., 0 mg chol., 183 mg sodium.