In separate bowls soak the dried tofu, shiitake, maitake and lotus root in warm water to cover for 20 minutes. Reserve soaking water from shiitake, maitake and lotus root. Squeeze out the soaking water from the dried tofu, cube tofu and discard soaking water. Chop the dried lotus root and mushrooms. Heat oil in a large heavy skillet or saucepan. Sauté the garlic and shallots for 2 minutes. Add the mushrooms, dried tofu and dried lotus root. Sauté for 5 minutes. Add the rice and sauté for 5 minutes, stirring frequently. Add the boiling water, turmeric, paprika, black pepper, salt and sweet corn. Stir to mix, cover and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. If more water is needed, add in small amounts. Add the red peppers, artichokes and green beans. Cover and cook another 5 minutes. Place in a serving bowl and sprinkle fresh lemon juice over.
Per serving - 501 calories, 8 g fat (14% calories from fat), 15 g protein, 98 g carbohydrate, 18 g fiber, 0 mg cholesterol, 366 mg sodium