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1
Prepare cucumber slaw: peel every other 1/2 inch of cucumber lengthwise (it will look striped), then grate using a food processor or a box grater.
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2
Squeeze to remove excess liquid.
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3
Mix with rice vinegar and jalapeno and set aside or refrigerate until ready to assemble the dish.
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4
Prepare tofu: pat tofu dry, then cut into about 2 x 2 x 1/4 inch pieces.
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5
Lay flat on a cookie sheet and freeze for at least 1 hour, then remove and thaw (about 30 minutes).
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6
Marinade: while tofu is thawing, whisk together soy sauce, rice vinegar, brown sugar, water, garlic, chili sauce, anchovy paste, honey, 1 tablespoon vegetable oil, and cinnamon.
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7
Place thawed tofu and marinade in a Ziploc bag and move around so all the tofu is covered.
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8
Let sit for at least 20 minutes.
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9
Cook: while tofu is marinating, heat the remaining 1 tablespoon vegetable oil over medium high heat in a large skillet.
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10
Add green pepper and cook until just beginning to soften.
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11
Remove from skillet.
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12
Using tongs, lay 1/2-1/3 of tofu pieces in one layer in the skillet, reserving marinade.
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13
Cook for about 5 minutes, until the bottom is brown and caramelized.
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14
Flip and cook until brown, about 3 more minutes.
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15
Remove and repeat until all the tofu is cooked.
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16
Turn heat down to low, then add cooked tofu and green peppers and reserved marinade.
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17
Cook over low heat until sauce is slightly thickened.
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18
Serve over brown rice and top with about 1-2 tablespoons of cucumber slaw.
