Steps

1. Lightly pat dry the firm tofu (100g), wrap it in paper towels, place it on a dish, and weigh it down to drain excess water. Keep it draining until ready to use. (Key Tip!) If using silken tofu, it has more water, so drain for about 1 hour. Even with firm tofu, light draining until use will prevent it from becoming watery.
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2. Push the stems of the 4 green peppers inward with your thumb and cut them in half.
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3. Remove the seeds and pith from the halved green peppers.
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4. Remove the paper towels from the drained firm tofu, pat it dry again before placing it in a bowl, and mash it.
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5. Add chicken bouillon powder (1/2 tsp) to the mashed tofu and mix well.
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6. Add the drained canned tuna (1 can) and corn (50g), and mix until uniform.
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7. Finally, add the potato starch (1/2 tbsp) and mix well. (Key Tip!) Adding potato starch absorbs the tofu's moisture and prevents it from becoming watery.
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8. Stuff the prepared mixture into the green peppers.
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9. Line your toaster oven with aluminum foil and arrange the stuffed green peppers. (Key Tip!) Non-stick aluminum foil is recommended. If using regular aluminum foil, lightly oil it to prevent sticking.
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10. Firmly press the melting cheese (40g) on top of the arranged green peppers.
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11. Drizzle mayonnaise (to taste) over the cheese. (Key Tip!) When mayonnaise is heated, it becomes like burnt mayonnaise, adding more fragrance. You can also substitute ketchup for a delicious variation.
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12. Bake in the toaster oven until the cheese is golden brown. (Key Tip!) It's ready when the cheese has melted and browned, and the green peppers are tender.
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