Peel the onion and slice as thin as possible, preferably with a mandolin. Place in a mason jar. Sprinkle with salt and pepper and cover the onions with white vinegar. Set aside until ready to use, in the refrigerator if you are making them ahead.
Heat the oven to 450°F. Line 2 large rimmed sheet pans with parchment paper.
Spread the broccolini on one of the prepared sheet pans, and coat in olive oil. Season with salt and pepper.
Spread the red pepper on the other sheet pan and coat in olive oil. Season with salt and pepper.
Roast the vegetables in the oven until a bit crispy and browned, 15-25 minutes.
Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Pat the tofu pieces dry with a clean tea towel and season with salt and pepper. Fry until crispy, turning to brown each side, about 20 minutes in total. Remove the tofu to a plate and pour the bottle of NEW YORK PEPPERCORN SAUCE into the pan. Heat gently until warmed through. Return the tofu to the pan and toss gently to coat with sauce.
Divide the cooked rice between 4 bowls. Top with tofu and sauce, followed by red peppers, broccolini, cucumbers and pickled onions. Serve immediately.
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