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Sesame Apricot Tofu Bowl

This dish features crispy roasted tofu coated in a sticky apricot glaze, balanced with fresh herbs and toasted sesame seeds. The tofu’s golden exterior contrasts with its tender interior, creating a satisfying texture, while the vibrant glaze adds a sweet-savory flavor that elevates the bowl. Served over grains, it’s a quick, nourishing meal packed with flavor and texture.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block firm tofu pressed for at least 15 minutes
  • 1/4 cup apricot jam preferably smooth
  • 2 tablespoons soy sauce use gluten-free if needed
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 1 cup grains quinoa or rice, cooked
  • 1 cup fresh apricots sliced, or dried apricots rehydrated
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup fresh herbs cilantro and mint, chopped
  • 1 tablespoon sesame seeds for toasting

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Skillet
  • Saucebrush or spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Cut the pressed tofu into 1-inch cubes, aiming for even pieces that will roast uniformly.
  3. In a bowl, stir together apricot jam, soy sauce, sesame oil, and freshly grated ginger until well combined. This will be your sticky glaze.
  4. Gently toss the tofu cubes in the glaze, ensuring each piece is coated evenly. Let them marinate for about 30 minutes in the fridge to deepen the flavor.
  5. Spread the glazed tofu cubes on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway, until they turn golden and slightly crispy around the edges.
  6. While the tofu roasts, cook your grains—quinoa or rice—in boiling water according to package instructions, usually about 15 minutes, until fluffy.
  7. In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, about 2-3 minutes. Keep stirring so they toast evenly.
  8. If using dried apricots, rehydrate them in warm water for 10 minutes, then drain and slice thinly. If using fresh apricots, slice them directly.
  9. Assemble the bowls by placing a bed of warm grains, then topping with the roasted tofu, sliced apricots, and chopped herbs. Drizzle with a tiny bit of sesame oil for extra flavor.
  10. Finish by sprinkling toasted sesame seeds and extra herbs over the top for a fresh, nutty finish. Serve immediately to enjoy the crispy tofu and bright flavors.

Notes

For an even crunch, roast the tofu on a wire rack set over the baking sheet. Feel free to customize with additional vegetables or grains to suit your taste.