Soak dried mushrooms in warm water for 30 minutes until soft.
Slice bean curd into 0.5cm by 4cm by 5cm pieces.
Pat the bean curd pieces dry using kitchen paper.
Remove mushroom stems and keep caps in the soaking liquid.
Heat 5cm of oil in a wok over medium-high heat until shimmering.
Fry bean curd pieces for 5 to 7 minutes until golden-brown.
Drain tofu on paper and reserve 2 tablespoons of oil in the wok.
Whisk cornflour with 1 tablespoon of vegetable stock.
Combine soy sauces, sugar, mushroom sauce, and remaining stock.
Stir-fry garlic in the hot oil for 30 seconds.
Add squeezed mushrooms and stir-fry for another 30 seconds.
Add bean curd and sauce mixture, then simmer covered for 8 minutes.
Add peas and simmer covered for 2 more minutes.
Stir in cornflour mixture and sesame oil until sauce thickens.
Serve the dish immediately.