Squeeze out water from dried tofu, and discard water. Rinse tofu under cold water, squeeze again and slice into thin strips. Heat up oil in a heavy skillet, and sauté the burdock for 3 to 4 minutes. Lay the tofu strips on top of the burdock and the carrots on top of the tofu. Add water to just cover the dried tofu. Cover and bring to a boil. Reduce the flame to medium-low, and simmer for 20 to 25 minutes. Reduce the flame to low, add the shoyu, cover and cook another 5 minutes. Remove the cover, mix and cook off most of the remaining liquid. Toss in the green onion the last minute of cooking.
Root vegetables such as parsnip, turnip, fresh or Eden Dried Lotus Root Slices, Eden Dried Daikon Radish or rutabaga may be substituted for burdock root. Organic sweet corn is also delicious added at the end of the recipe.
6g fat (40% calories from fat),