Cut bean curd into 3 slices; carefully place in sieve.
Blanch bean curd in boiling water 30 seconds; drain.
Cut each slice into 3 strips; cut each strip diagonally into 1-inch pieces.
Make a shallow cut lengthwise down back of each shrimp; wash out sand vein.
Heat water to boiling.
Add shrimp and salt.
Cover and heat to boiling; reduce heat.
Simmer until shrimp is pink, about 5 minutes; drain.
Cook pea pods as directed on package; drain.
Place bean curd, shrimp, pea pods, and green onion in bowl.
Mix soy sauce, monosodium glutamate and sesame oil; pour over shrimp mixture.
Cover and refrigerate at least 1 hour.