In separate bowls soak the dried tofu, shiitake and dried lotus in 1 cup warm water each for 10 minutes. Squeeze out liquid from tofu and discard soaking water. Rinse slices under cold water and squeeze again. Slice tofu into thin strips. Reserve the soaking water from the shiitake and dried lotus root to use as part or all of the cooking liquid in this recipe. Chop the lotus root. Remove the stems from the shiitake, discard stems and slice caps thin. Heat oils in a skillet and sauté onion and shiitake for 1 to 2 minutes. Add the lotus, carrots, dried tofu and water. Cover skillet and bring to a boil. Reduce flame to medium-low and simmer for 15 to 20 minutes. Add shoyu, cover and simmer 5 minutes. Remove cover and add the snow peas. Cover and simmer 1 minute. Remove the cover, pour the ginger juice over and sauté, stirring constantly, for another 2 to 3 minutes before serving.
7g fat (24% calories from fat),