In separate bowls, soak the lotus root and dried tofu with warm water to cover for 20 minutes each. Heat up oil, and sauté onions for 2 to 3 minutes. Chop lotus root, and save soaking water. Squeeze out water from the dried tofu and discard water. Slice dried tofu into thin strips. Add lotus root, dried tofu strips, and carrots to the skillet. Add water, including lotus soaking water. Cover, bring to a boil, and reduce the flame to medium-low. Simmer 15 to 20 minutes. Add shoyu, cover, and simmer 4 to 5 minutes. Remove cover, mix, and cook off remaining liquid. Serve.
4g fat (22% calories from fat),