If you’re hunting for a vibrant, flavor-packed vegan dish that’s as simple to whip up as it is stunning to serve, look no further than Sesame Apricot Tofu. This recipe combines crispy golden tofu with a sticky, sweet-tart apricot glaze, a gentle background of sesame, and a lively pop from fresh ginger and scallions. It’s the kind of dinner that turns weeknights into celebrations, and you’ll find yourself craving its perfectly balanced flavors again and again.
Ingredients You’ll Need
The beauty of Sesame Apricot Tofu is in its short but mighty ingredient list. Every item here brings something special to the table: crispiness, spice, aroma, or color. With just a few pantry staples and some fresh produce, you’ll be amazed at the big flavors you can build.
- Extra-firm tofu: This gives the perfect, satisfying chew; press it well to remove extra moisture for maximum crispiness.
- Cornstarch: Coats the tofu, creating that ultra-crispy exterior everyone loves.
- Sesame oil: Infuses the dish with a gorgeous nutty aroma and taste; it’s both for cooking and finishing.
- Apricot preserves: The star of the glaze—sweet, tangy, and beautifully glossy.
- Soy sauce: Adds deep umami and saltiness; swap with tamari if you’re gluten-free.
- Rice vinegar: Brings brightness, balancing the sweetness of the apricot.
- Sriracha sauce (optional): Bumps up the heat and adds dimension without overwhelming.
- Garlic (minced): For punchy, savory undertones in every bite.
- Fresh ginger (minced): Lends zing and warmth, lifting the glaze.
- Green onions (sliced): A fresh, crisp topping that’s as pretty as it is tasty.
- Sesame seeds: They give a tiny crunch and classic sesame note right at the end.
- Cooked jasmine rice: The perfect base—soft and aromatic, soaking up every drop of sauce.
How to Make Sesame Apricot Tofu
Step 1: Prep and Coat the Tofu
First things first: make sure your tofu is nicely pressed—this step is key for achieving golden, crunchy cubes that hold up to the bold glaze. Cut the tofu into bite-sized, one-inch cubes, and toss them well with cornstarch in a large bowl. You’ll want every surface coated. This ensures each piece crisps up evenly in the pan, giving you that satisfying texture in every bite.
Step 2: Crisp Up the Tofu
In a spacious nonstick skillet, heat one tablespoon of sesame oil over medium-high heat. Once shimmering, add your coated tofu cubes. Let them cook undisturbed for a couple of minutes on each side—this patience pays off with an irresistible crackly crust. Turn occasionally, and in about 8 to 10 minutes, you’ll have tofu that’s crunchy on the outside and pillowy within.
Step 3: Whisk Up the Sauce
While your tofu gets crispy, grab a small bowl and whisk together the apricot preserves, soy sauce, rice vinegar, sriracha (if you like a little heat), and your freshly minced garlic and ginger. The combination smells amazing and is guaranteed to wake up your taste buds even before it hits the pan.
Step 4: Glaze the Tofu
Once the tofu is golden on every side, push it to one side of the skillet. Drizzle in the remaining tablespoon of sesame oil and pour in your prepared sauce. Stir everything together gently, making sure each tofu cube is bathed in glaze. Cook for another 2 to 3 minutes, just until the sauce thickens into a shiny coat and clings to the tofu. The transformation is downright mouthwatering!
Step 5: Finish and Serve
Slide the skillet off the heat, then scatter sliced green onions and a generous sprinkle of sesame seeds over your Sesame Apricot Tofu. Serve right away over fluffy jasmine rice, letting the bright sauce soak into every grain for a plateful that’s as attractive as it is bold and flavorful.
How to Serve Sesame Apricot Tofu
Garnishes
A sprinkle of sesame seeds and a tumble of fresh green onions don’t just look beautiful—they add crunch and bite, bringing even more personality to your Sesame Apricot Tofu. If you’re feeling fancy, a few extra thin slices of red chili or a handful of fresh cilantro leaves work wonders for color and contrast.
Side Dishes
This tofu’s vibrant flavors let it pair beautifully with an array of quick sides. Steamed broccoli or snap peas are especially lovely, offering a crisp, green counterpoint to the sticky-sweet glaze. For a little extra crunch, throw together a simple Asian slaw or scoop up extra sauce with a side of fluffy brown rice.
Creative Ways to Present
To make Sesame Apricot Tofu the star of a dinner party, try piling it atop individual rice bowls, or tuck the saucy tofu into lettuce wraps for a fresh, hand-held twist. For a fun appetizer, skewer the tofu cubes and drizzle extra apricot-sesame glaze over the top—guaranteed crowd-pleasers.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Sesame Apricot Tofu to an airtight container and store it in the refrigerator for up to three days. The flavors will deepen overnight, so don’t hesitate to savor those leftovers!
Freezing
While you can freeze Sesame Apricot Tofu, be aware that the texture of both the tofu and sauce will change a bit after thawing. Freeze in a single, air-tight layer and allow to thaw in the fridge before reheating for best results.
Reheating
For the best texture, reheat your tofu gently in a skillet over low heat, adding a splash of water or a bit more apricot preserves to recreate that glossy sauce. You can also microwave in short bursts, stirring occasionally to ensure even heating.
FAQs
Can I make Sesame Apricot Tofu gluten-free?
Absolutely! Swap the soy sauce for tamari or coconut aminos, and double-check your other packaged ingredients to keep this dish wonderfully gluten-free.
What’s the best way to press tofu for this recipe?
Use a tofu press if you have one, or simply wrap the tofu block in a clean kitchen towel and set a heavy skillet or a few cans on top for 15–20 minutes. This draws out excess moisture and helps that all-important crispiness develop.
Can I use a different kind of jam or preserves?
Of course! Peach or orange marmalade are delicious alternatives if you don’t have apricot preserves, though the flavor of Sesame Apricot Tofu is at its best with the slight tartness apricot brings.
Is the sriracha required?
Not at all—if you prefer a mild sauce or are serving little ones, simply omit the sriracha. The Sesame Apricot Tofu will still be wonderfully flavorful without the heat.
Can I bake the tofu instead of frying?
Yes! Toss the cornstarch-coated tofu with a drizzle of sesame oil and bake on a parchment-lined sheet at 400°F for about 25 minutes, flipping halfway through, until golden and crisp. Finish with the sauce in a skillet or oven-safe dish.
Final Thoughts
If you’re ready for a plant-based dinner that’s equal parts playful and comforting, Sesame Apricot Tofu won’t disappoint. This recipe is a treat for the taste buds and the eyes—simple enough for busy weeknights yet special enough for guests. Give it a try, share it with friends, and let the sweet, savory, and just-spicy-enough flavors brighten up your table!
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Sesame Apricot Tofu Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Sesame Apricot Tofu is a delightful vegan dish that combines the crispy texture of tofu with a sweet and spicy apricot glaze. This Asian-inspired recipe is quick to make and bursting with flavor, making it a perfect main course for any occasion.
Ingredients
For the Tofu:
- 14 ounces extra-firm tofu, drained and pressed
- 1/4 cup cornstarch
- 2 tablespoons sesame oil, divided
For the Apricot Glaze:
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For Serving:
- 2 green onions, sliced
- 2 tablespoons sesame seeds
- Cooked jasmine rice
Instructions
- Cut and Coat Tofu: Cut the pressed tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- Crisp Tofu: Heat 1 tablespoon of sesame oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 8–10 minutes, turning occasionally, until golden and crispy on all sides.
- Make Glaze: In a small bowl, whisk together apricot preserves, soy sauce, rice vinegar, sriracha (if using), minced garlic, and minced ginger.
- Combine Tofu and Glaze: Push the crispy tofu to one side of the skillet and add the remaining tablespoon of sesame oil. Pour in the sauce and stir to coat the tofu evenly. Cook for another 2–3 minutes until the sauce thickens and glazes the tofu.
- Finish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over jasmine rice.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Add steamed broccoli or snap peas for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 0mg
