1. Heat 2 tablespoons oil in pan over medium-high heat. Add garlic, green onion and dried shrimp. Stir-fry for 1 minute.
2. Stir in tomato, peas, bean curd, salt, catsup, soup stock and sugar. Reduce heat to low. Simmer for 4-5 minutes.
3. Stir in cornstarch solution and cook until thickened. Sprinkle 1/2 tablespoon oil over mixture while swirling pan