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Lotus and Dried Tofu Kinpira

Prep Time

5 min

Cooking Time

15 min





  • 1 cup lotus root, cut in matchsticks

  • 1 cup dried tofu

  • water

  • shoyu or tamari

  • light sesame oil (optional)


  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.


  • burdock, carrot

  • carrot, burdock, dried tofu

  • carrot, onion, lotus root

  • onions, turnip, lotus root

  • carrot, onion, burdock, seitan


Michio and Aveline Kushi

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