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Cut tofu into triangles and make a slit down the middle for the filling. Put aside
Rehydrate dried wood ear mushroom and bean thread noodles in warm water for 10 minutes. Drain and rinse. Cut into little pieces
Combine ground pork, minced shallot, green onions, rehydrated wood ear mushroom, bean thread noodles, minced garlic, and a splash of oil in a mixing bowl. Season with fish sauce, sugar, MSG, salt and pepper
Add a spoonful of the filling into the center of the tofu, and use the back of the spoon to flatten and smooth out the filling on the sides
Add ½ a cup of oil to the pan, fry stuffed tofu on each side, and add to a wire rack or dish with a paper towel to cool while we make the tomato sauce
To a clean pan, add oil and saute minced shallots and green onions until fragrant. Add tomato paste and cook for another 1 minute. Add quartered Roma tomatoes, minced garlic, and water
Season with fish sauce, sugar, chicken bouillon, salt and pepper
Bring up to a low boil, add stuffed tofu, and let that simmer covered for half an hour
Garnish with green onions, and serve with rice