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Sesame Apricot Tofu Bowl

This Sesame Apricot Tofu Bowl combines crispy pan-fried tofu with a sweet and savory sauce infused with dried apricots and toasted sesame. The dish features a sticky, glossy coating on the tofu, complemented by soft, syrupy apricots and a fragrant sesame aroma, creating a comforting and textured bite. It’s quick to prepare and perfect for an inviting, flavor-packed meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz firm or extra-firm tofu pressed and cut into 2cm cubes
  • 2 tbsp cornstarch for coating tofu
  • 2 tbsp oil for frying
  • 1 tbsp sesame oil for sauce and stir-frying
  • 2 cloves garlic minced
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp honey or maple syrup adjust sweetness as needed
  • 3 tbsp apricot preserves for the sauce
  • ½ cup dried apricots chopped
  • to taste sesame seeds for garnish
  • to taste scallions sliced for garnish
  • 2 cups cooked rice for serving

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Measuring spoons and cups
  • Knife and cutting board
  • Rice cooker or pot

Method
 

  1. Drain the tofu and press for at least 15 minutes to remove excess moisture. Then, cut into 2cm cubes.
  2. Toss the tofu cubes in cornstarch until evenly coated; this will help achieve a crispy exterior.
  3. Heat the oil in a non-stick skillet over medium-high heat. Once hot, add the tofu cubes and fry, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
  4. In the same skillet, add sesame oil and minced garlic. Stir-fry until fragrant, about 30 seconds, filling your kitchen with a warm, nutty aroma.
  5. Pour in soy sauce, rice vinegar, honey, and apricot preserves. Bring the mixture to a gentle simmer, stirring until the preserves melt and the sauce begins to bubble.
  6. Add the chopped dried apricots to the sauce. Cook for another 3-4 minutes until the sauce thickens slightly and releases a fruity, sweet aroma.
  7. Return the crispy tofu to the skillet, tossing gently to coat each piece in the sticky sauce. Cook for an additional 2 minutes until heated through and glossy.
  8. Serve the tofu over warm rice, garnished with sesame seeds and sliced scallions for a fresh, crunchy contrast.

Notes

Feel free to customize the dish with your favorite vegetables or adjust the sweetness by varying the preserves. For an extra crunch, sprinkle additional sesame seeds just before serving.