Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.
Whisk the tomato juice with the eggs.
In a wok pan, heat sesame oil.
Add doubanjiang and garlic and sauté until garlic is golden brown.
Add egg and tomato juice mixture and stir-fry.
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.