Squeeze out water from the dried tofu. Discard soaking water. Rinse again under cold water, squeeze again, and slice the tofu into thin strips. Slice the hiziki or arame into 1 inch lengths and discard soaking water. Heat up oil in a heavy skillet and sauté onions for 2 to 3 minutes. Place the dried tofu slices on top of the onions. Next, place the carrots on top of the tofu and the hiziki or arame on top of the carrots. Add the water, it should just cover the layer of dried tofu. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 25 minutes. Reduce the flame to low and season with shoyu. Cover and simmer another 5 minutes. Add the pea pods, leave cover off, mix and cook off all remaining liquid.
6g fat (39% calories from fat),