Tofu Escabeche

Heat the oven to 400ºF. Line a baking sheet with the parchment paper. Cut the tofu crosswise into 4 triangles, each about 1-inch thick; cut each triangle in half again through its middle so you end up with eight 1/2-inch-thick triangles. Put the tofu in a single layer on the prepared baking sheet, sprinkle with salt, and rub to coat evenly. Roast, turning the pieces once halfway through, until the tofu is crisp and golden, 20 to 30 minutes.

Rinse the rice in a strainer until the water runs clear. Put it in a small saucepan along with 3/4 cup water and a large pinch of salt and bring to a boil. Lower the heat so it bubbles steadily, cover, and cook, undisturbed, until the rice is tender and the water is absorbed, 15 to 20 minutes. Remove the pan from the heat and keep covered.

Trim, peel, and thinly slice the shallot; put into a large bowl along with the oil, vinegar, 1 teaspoon of the mustard, and a sprinkle of salt and pepper and whisk until the marinade is emulsified. Taste and adjust the seasoning. Add the tofu and gently turn the pieces to coat.

Rinse and core the cabbage; slice it into thin ribbons and put them in another large bowl. Rinse the mango. Cut off both flat sides of the fruit. Cut crosshatches through the flesh (not the skin) of each piece, and then turn them inside out and cut the flesh from the skin; discard the skin. Cut any remaining flesh from the pit. Add the mango to the cabbage.

Rinse, dry, and trim about half the mint (save the rest for another use); strip the leaves from the stems and chop them. Add 2 tablespoons of the tofu marinade to the slaw and toss to coat; taste and adjust the seasoning. Fluff the rice with a fork. Serve the tofu on top of the rice and slaw, garnish with the mint, and pass the remaining marinade at the table.