Tofu Escabeche

Directions

1. 1
   Heat the oven to 300 degrees.
2. 2
   Set the tofu block on one of its sides and cut it in half so that you have two rectangles, each about 1-inch thick.
3. 3
   Cut each rectangle diagonally into 4 triangles about 1-inch thick.
4. 4
   Spread the tofu on a large baking sheet lined with parchment and transfer to the oven.
5. 5
   Cook undisturbed until the triangles develop a browned crust and start to separate from the pan, 45 to 60 minutes, depending on how dry you want them.
6. 6
   You can increase the temperature to 400 degrees for the last 5 to 10 minutes of cooking to brown.
7. 7
   Sprinkle with a little salt and transfer the tofu to a platter or gratin dish.
8. 8
   Whisk together the oil, vinegar, Dijon, shallot and a sprinkle of salt and pepper in a small bowl.
9. 9
   Pour the vinaigrette all over the tofu, and toss to make sure every piece is coated.
10. 10
    Cover and refrigerate for at least 2 hours and up to a day.
11. 11
    Serve cold or at room temperature.