Divide the peppers into halves. Remove the seeds if you tone down the heat.
Arrange them in a baking sheet, and bake them for 20 minutes or until it turns tender. And set aside.
For the filling
Meanwhile, place a pan over medium heat, add vegetable oil, minced garlic, and sliced mushroom.
Saute until mushroom becomes tender.
Now add crumbed tofu and corn. Saute for a minute.
Turn off the heat, and add soy sauce, chili garlic sauce, and rice wine vinegar. Combine well. And set aside.
Assmebling and baking
Scoop the filling mixture and stuff them inside each half of the peppers.
Arrange them in the same tray without crowding and bake for 15 minutes.
Take them out from the oven, drizzle sriracha sauce and serve hot.
To store.Refrigerate the leftover in an air-sealed container in the refrigerator to use within 3 days. Freeze the leftover stuffed peppers aluminum foil. Carefully seal all the sides and then store them in an airtight bag or container. To thaw leave these in the refrigerator overnight.To reheated oven at 450 Fahrenheit until it’s warm or microwave gently.