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Sesame Apricot Tofu Bowl

This Sesame Apricot Tofu Bowl features crispy tofu coated in a glossy, fruity glaze, served atop fluffy rice with roasted vegetables. It combines sweet, savory, and umami flavors through roasting, frying, and glazing, resulting in a dish with a delightful mix of textures and vibrant appearance. The final presentation is colorful, sticky, and satisfying, perfect for a quick weeknight dinner or weekend treat.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 2 cups mixed vegetables carrots, zucchini, bell peppers
  • 1 cup uncooked rice jasmine or basmati
  • 1/2 cup apricot jam sticky and fragrant
  • 1 inch fresh ginger grated
  • 3 tbsp soy sauce gluten-free if needed
  • 2 tsp sesame oil for marinating
  • 1 tbsp vegetable oil for frying
  • 2 tbsp toasted sesame seeds for garnish
  • 2 cloves garlic minced
  • 1 tbsp rice vinegar optional, for glaze
  • 1 tbsp oil for roasting vegetables
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Skillet
  • Small saucepan
  • rice cooker or pot
  • Spatula
  • Tongs

Method
 

  1. Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. In a bowl, toss the tofu cubes with soy sauce, sesame oil, and half of the minced garlic. Let marinate for 15–20 minutes to absorb flavors.
  3. Preheat your oven to 200°C (390°F). While it heats, chop the mixed vegetables into bite-sized pieces, then toss them with oil, salt, and pepper.
  4. Spread the vegetables evenly on a baking sheet and roast for 20 minutes, flipping halfway, until they are caramelized and tender with crispy edges.
  5. While the vegetables roast, heat the apricot jam and grated ginger in a small saucepan over medium heat. Add soy sauce and rice vinegar, stirring until the jam melts and the mixture bubbles gently, about 5 minutes.
  6. In a skillet, heat vegetable oil over medium-high heat. Add the marinated tofu cubes and fry until crispy and golden on all sides, about 8–10 minutes.
  7. Add a couple of spoonfuls of the apricot glaze to the skillet with tofu, tossing to coat evenly and allow the glaze to caramelize slightly, about 2–3 minutes.
  8. While the tofu finishes, cook the rice according to package instructions until fluffy. Fluff with a fork once cooked.
  9. Once everything is ready, assemble the bowl: spoon the fluffy rice into serving bowls, top with roasted vegetables, and crispy glazed tofu.
  10. Sprinkle toasted sesame seeds over the top for crunch, and garnish with extra minced garlic or herbs if desired. Serve immediately and enjoy the vibrant flavors and textures.

Notes

Pressing tofu thoroughly is key for crispiness. Feel free to customize vegetables based on seasonal produce or preference. The glaze can be adjusted in sweetness or spice to suit your taste.