2 tablespoons cornstarch dissolved in 1/4 cup water
1 tofu cake, cut into 1-inch squares
1 (6 ounce) can mushrooms, drained (reserve juice)
3 tablespoons soy sauce
1 to 1 1/2 pounds pork, cut into 1/4-inch slices
4 tablespoons granulated sugar
1/4 teaspoon MSG (optional)
1 bunch green onions, cut into 2-inch lengths

Dissolve cornstarch in water; set aside.

Fry pork in covered, greased skillet until lightly browned. Drain all except 1 tablespoon oil. Add tofu, mushrooms and onion chunks.

Combine soy sauce, mushroom juice, sugar and monosodium glutamate. Pour over ingredients in skillet. Bring to a boil. Continue cooking until sauce is blended into tofu, about 5 minutes.

Stir in green onions and pour in cornstarch mixture. Cook until sauce is thickened. Serve with steamed rice.