Rinse the peppers under cold running water. Pat dry. Cut each pepper in half lengthwise. Dredge the peppers in flour and set aside.

For the stuffing - wrap the tofu in cheesecloth or a couple of layers of paper towels and squeeze out as much liquid as possible. In a large mixing bowl, mix together tofu, ground beef, 1 egg, green onions, garlic, sesame oil, soy sauce, a generous pinch of salt and black pepper.

Take about 1 tablespoon of the beef mixture and firmly stuff each halved pepper. The stuffing shouldn't be too thick so that they cook evenly and quickly.

Line up your platter of stuffed peppers and bowl of beaten eggs next to the stove. In a large non-stick skillet, heat a couple of tablespoons of cooking oil over medium heat. Dip and coat each pepper with the egg and quickly add the peppers to the hot skillet, stuffed side down. Do not overcrowd the pan. Cook for about 3 minutes or until golden, lightly flatten with a spatula as it is cooking. Flip and cook for another 3 minutes. Transfer to a platter lined with paper towels. Repeat with the remaining peppers.

Serve the peppers with a simple dipping sauce of 2 parts soy sauce to 1 part white vinegar.