1. Place a small amount of light sesame oil in a skillet and heat up. Add the lotus root, and saute for 2-3 minutes. Set the dried tofu on top of the lotus root. Do not mix. Add enough water to lightly cover the bottom of the skillet, and bring to a boil. Cover and reduce the flame to medium-low. Cook several minutes until the lotus root is about 80 percent done. This will take 7 to 10 minutes. 

2. Add a few drops of shoyu soy sauce, cover, and cook for several more minutes. Remove the cover and cook until all remaining liquid evaporates.

Variations:

• burdock, carrot

• carrot, burdock, dried tofu

• carrot, onion, lotus root

• onions, turnip, lotus root

• carrot, onion, burdock, seitan