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Place the stock in a sauce pan and bring to a boil.
Once boiling, add the block of tofu.
Boil for 3 minutes, if the stock doesn't fully cover the tofu, flip over half way.
Drain the tofu, reserving 200ml of the stock. Leave to cool before slicing.
Place all the marinade ingredients (incl the reserved stock) into a tupperware container and whisk until combined.
Make criss cross patterns with a knife about half way through the block of tofu, so that the marinade can penetrate better.
Place the scored block into the marinade, place a lid on and leave in the fridge overnight (or up to 3 days).
When ready to bake, preheat your oven to 200c (fan).
Drain the tofu in to a small baking dish, and pour the marinade into a pan on a low heat. Leave to reduce for 15-20 minutes, stirring occasionally.
Bake the tofu for 45 minutes, removing from the oven at 15 minute intervals to baste with the red wine jus.
Serve with extra jus and enjoy!