Sesame Apricot Tofu Bowl

This Sesame Apricot Tofu Bowl features crispy tofu paired with juicy apricots, all topped with toasted sesame seeds for a nutty crunch. The dish combines contrasting textures and flavors—sweet, savory, and crunchy—in a vibrant, satisfying bowl. It’s quick to assemble, highlighting fresh ingredients and simple cooking techniques.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Asian-Inspired

Servings 4

Calories 380 kcal

Equipment

Non-stick skillet
Mixing bowls
Measuring spoons and cups
Rice cooker or pot

Ingredients

14 oz extra-firm tofu pressed and cubed
3 tbsp apricot jam for marinade
2 tbsp soy sauce or coconut aminos for marinade
1 tbsp rice vinegar for marinade
1 tsp chili flakes optional, for heat
1/4 cup sesame seeds for toasting and garnish
2 cups white rice uncooked
2 tbsp vegetable or sesame oil for frying tofu
2 fresh apricots ripe apricots sliced for serving
2 scallions chopped green onions for garnish
1 lemon or lime for finishing optional squeeze

Instructions

Press the tofu to remove excess moisture, then cut into 2cm cubes. Place in a bowl.
In a small bowl, whisk together apricot jam, soy sauce, rice vinegar, and chili flakes. Pour half of this marinade over the tofu, toss gently, and let sit for 20 minutes to absorb flavors.
While the tofu marinates, rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or pot with 2 cups water until fluffy, about 15 minutes, then let it rest for 5 minutes.
Heat a dry skillet over medium heat. Add sesame seeds and toast, stirring constantly, until golden and fragrant, about 3 minutes. Remove and set aside.
In the same skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the marinated tofu cubes and cook, turning occasionally, until crispy and golden brown on all sides, about 8 minutes.
Pour the remaining marinade into the skillet with the tofu. Cook over high heat until the sauce thickens slightly and coats the tofu, about 2-3 minutes.
Slice the apricots into thin wedges. Add them to the skillet with the tofu during the last minute of cooking to warm through and release their juices.
Fluff the cooked rice with a fork, then divide it among serving bowls. Top each with crispy tofu, warm apricots, toasted sesame seeds, and chopped scallions.
Squeeze fresh lemon or lime over each bowl for a bright finish, if desired. Serve immediately and enjoy the contrasting textures and flavors.

Notes

For extra crunch, bake the tofu at 200°C (390°F) for 5 minutes after frying. Use ripe, fragrant apricots for the best flavor. Toast sesame seeds just until aromatic to avoid bitterness.