Tofu Escabeche

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.

No additional tips available.