Lotus Root (Renkon) Tofu Stir-Fry

This one is easy to make and eat (with or without rice).

Ingredients (all the measurements are guesstimates):
1 big lotus root/renkon (or 2 smaller ones), peeled, large dice
1/2 a medium onion, diced
1 package fried tofu, cubed
1 tbsp sesame oil
1 tsp dried chili pepper (adjust according to taste)
salt, to taste
water
slivered almonds (optional)
Indonesian sweet soy sauce

1. Heat oil, add lotus root.
2. Add chili pepper, salt.
3. Saute for 10 minutes, until the lotus root has started to brown.
4. Add onion, saute a few minutes.
5. Add tofu, saute until cut sides of tofu start to brown.
6. Add water, a little bit at a time. This is to help cook the lotus root. There just needs to be enough to get a little bit of simmer going. Stir until the water is absorbed. Taste a piece of lotus root to check crunchiness-level. I like my lotus root still pretty crunchy, so I only do this water thing maybe two or three times. For softer lotus root, go through this water thing maybe three or four times.
   
7. Add Indonesian sweet soy sauce, stir.
8. Add almonds (could also be peanuts or cashews).
   
9. Saute maybe 2 more minutes to give the sauce a chance to be absorbed.
10. Serve and enjoy!
    

Clearly based on these photos, I do not have a future in food photography. But, trust me, it's yum and relatively healthy (esp. if you ditch the rice or have it with brown rice).