This sesame apricot tofu bowl came together on one of those days when I wanted something nourishing but not boring.
I had tofu in the fridge, a half-used jar of apricot preserves, and zero interest in complicated cooking.
What I ended up with was a bowl that felt balanced and comforting, crispy tofu, a gently sweet glaze, and that unmistakable nutty sesame aroma that makes everything feel more complete.
It’s the kind of meal I make when I want plant-based food that actually satisfies.
Behind This Recipe
I’ve always liked pairing fruit-based sauces with savory ingredients, especially tofu. Apricot preserves were something I usually reserved for toast, but one afternoon I tried warming them with a little water and realized how well they worked as a glaze. Combined with soy sauce and sesame oil, it struck that sweet-salty balance I keep coming back to. This bowl became a repeat meal not because it’s impressive, but because it’s reliable.
Recipe Origin or Trivia
Sesame-forward tofu dishes are common across many Asian-inspired home kitchens, often relying on simple marinades and pan-frying for texture.
Fruit glazes like apricot or plum are frequently used in fusion-style cooking to add sweetness without refined sugar-heavy sauces.
Why You’ll Love This Recipe
• Crispy tofu texture: Pan-fried tofu develops a golden crust without deep frying.
• Sweet-savory balance: Apricot glaze pairs naturally with soy and sesame.
• Plant-based and filling: High in protein and satisfying enough for a full meal.
• Weeknight friendly: Straightforward steps with no complicated prep.
• Customizable bowl: Works with rice, greens, or grain bases.
• Minimal equipment: Uses basic cookware most kitchens already have.
• Bright finish: Citrus juice keeps the flavors fresh and balanced.
Chef’s Pro Tips for Perfect Results
• Press the tofu well: Removing moisture helps it crisp instead of steam.
• Don’t overcrowd the pan: Give tofu space so it browns evenly.
• Warm the glaze gently: Low heat prevents the preserves from burning.
• Finish with citrus: Lemon or lime sharpens the sweetness nicely.
• Serve immediately: Best texture comes right after glazing.
Ingredients in This Recipe
- Extra-firm tofu (14 oz, pressed): Holds its shape and crisps well
- Soy sauce (2 tbsp, for marinating): Adds salt and umami
- Sesame oil (1 tsp, for marinade): Brings nutty depth
- Apricot preserves (½ cup): Forms the sweet glaze base
- Water (1 tbsp): Thins the preserves to a pourable texture
- Toasted sesame seeds (2 tbsp, for garnish): Adds crunch and aroma
- Sesame seeds (1 tbsp, for toasting): Freshly toasted for flavor
- Soy sauce (1 tbsp, additional): Enhances savory notes
- Sesame oil (1 tsp, for frying): Adds richness while cooking
- Oil for frying (1 tbsp): Prevents sticking and promotes browning
- Lemon or lime juice (1 tsp): Brightens the finished dish
Kitchen Tools You’ll Need
- Non-stick skillet: Helps tofu brown without sticking
- Small saucepan: For gently warming the apricot glaze
- Spatula: Makes flipping tofu easier
- Measuring spoons and cups: Keeps flavors balanced
Instructions for Making This Recipe
- Marinate the tofu: Press tofu for 15 minutes, cube into 1-inch pieces, then marinate with soy sauce and sesame oil for 15 minutes
- Toast sesame seeds: Heat sesame seeds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, then set aside
- Cook the tofu: Heat frying oil in a non-stick skillet over medium heat and cook tofu for 4–5 minutes per side until crispy and golden
- Make the glaze: Combine apricot preserves and water in a small saucepan and warm over low heat until smooth and slightly thickened
- Drain tofu: Transfer tofu to a paper towel-lined plate to remove excess oil
- Assemble: Pour glaze over tofu or serve on the side, finish with citrus juice and toasted sesame seeds
- Serve: Spoon over rice, greens, or your preferred base
Ingredient Substitutions
- Tofu alternative: Tempeh or extra-firm baked tofu
- Apricot preserves: Peach or plum jam
- Soy sauce: Tamari or coconut aminos
- Sesame oil: Use less or replace with neutral oil if needed
Ingredient Spotlight
- Extra-firm tofu: Its dense structure allows it to absorb marinade while staying crisp
- Apricot preserves: Naturally sweet with gentle acidity, ideal for quick glazes
Sesame Apricot Tofu Bowl
Ingredients
Equipment
Method
- Press and cube the tofu into 1-inch pieces, then place in a bowl with soy sauce and sesame oil to marinate for 15 minutes, allowing the flavors to soak in.
- While the tofu marinates, toast sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Set aside.
- Heat a non-stick skillet over medium heat and add a tablespoon of oil. Carefully place the marinated tofu pieces in the pan, cooking for 4–5 minutes on each side until crispy and golden brown, with a satisfying sizzle and aroma filling the kitchen.
- Meanwhile, combine apricot preserves and water in a small saucepan. Warm over low heat, stirring gently until the mixture is smooth and slightly thickened, about 3-4 minutes. This creates a glossy, sweet glaze.
- Once the tofu is crispy, transfer it to a paper towel-lined plate to drain excess oil, then sprinkle with toasted sesame seeds for added crunch and aroma.
- Pour the warm apricot glaze over the crispy tofu, or serve it on the side for dipping. Squeeze a little lemon or lime juice over the top for a fresh burst of brightness.
- Assemble the dish by serving the glazed tofu over rice, greens, or your favorite base. Garnish with extra toasted sesame seeds and enjoy immediately for the best texture and flavor.
Texture & Flavor Secrets
- Golden crust: Comes from properly pressed tofu and steady heat
- Glossy glaze: Low heat keeps the preserves smooth
- Layered flavor: Marinade, glaze, and garnish work together
What to Avoid
- Skipping tofu pressing: Leads to soggy texture
- Overheating glaze: Can scorch and turn bitter
- Over-saucing: Too much glaze softens the tofu
Nutrition Facts (Approximate, per serving)
- Calories: 360
- Protein: 18 g
- Fat: 20 g
- Carbohydrates: 28 g
- Sodium: 720 mg
Make-Ahead and Storage Tips
- Make ahead: Tofu can be marinated up to 24 hours
- Storage: Refrigerate leftovers for up to 3 days
- Reheating: Reheat in a skillet to restore crispness
How to Serve This Dish
- Over rice: Jasmine, basmati, or brown rice
- With greens: Raw or lightly sautéed greens
- As wraps: Spoon into lettuce cups
Creative Leftover Transformations
- Grain bowls: Add roasted vegetables
- Salad topping: Use chilled tofu over greens
- Noodle bowl: Toss with rice noodles and extra glaze
Variations to Try
- Spicy apricot: Add chili flakes or sriracha
- Ginger glaze: Stir in fresh grated ginger
- Garlic sesame: Add minced garlic while frying tofu
- Orange twist: Use orange zest instead of lemon
- Extra crunch: Add crushed peanuts with sesame seeds
FAQs
- Can I bake the tofu instead of frying? Yes, bake at 200°C and flip halfway
- Is this recipe vegan? Yes, it’s fully plant-based
- Can I reduce the sweetness? Use less glaze or thin it with water
- What rice works best? Jasmine, basmati, or brown rice
- Can I use frozen tofu? Yes, thaw and press thoroughly
- Does the glaze thicken as it cools? Yes, slightly
- Can I add vegetables? Broccoli or snap peas work well
- How spicy is it? Mild unless you add heat
- Can I double the recipe? Yes, cook tofu in batches
- Is sesame oil required? It adds flavor but can be reduced
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
