Soak Dried Tofu for 10 minutes in hot water to cover. Squeeze out water from tofu. Discard soaking water. Rinse again under cold water, squeeze again, and slice the tofu into thin strips. Soak Hiziki for 15 minutes in 1 cup warm water. Discard soaking water. Heat up oil in a heavy skillet and sauté onions 2 to 3 minutes. Place tofu slices on top of the onions, place carrots on top of tofu, and the hiziki on top of the carrots. Add the water, it should just cover the layer of tofu. Cover and bring to a boil. Reduce heat to medium-low and simmer 25 minutes. Reduce heat to low and season with shoyu. Cover and simmer another 5 minutes. Add pea pods, leave cover off, mix, and cook off all remaining liquid.
Per serving - 146 calories, 6 g fat (39% calories from fat), 12 g protein, 11 g carbohydrate, 6 g fiber, 0 mg cholesterol, 226 mg sodium