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
Scale
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
