Start by pressing your tofu for at least 15 minutes—wrap it in a clean towel and place a weight on top. Once pressed, cut the tofu into even 1-inch cubes.
Heat a tablespoon of oil in a skillet over medium-high heat until shimmering and slightly fragrant. Carefully add the tofu cubes in a single layer, making sure not to overcrowd the pan.
Fry the tofu for about 4-5 minutes on each side, turning gently with a spatula, until all sides are golden brown and crispy. You’ll hear a gentle sizzle and see a rich, deep color developing.
While the tofu cooks, place the dried apricots in a small saucepan with ½ cup water and a teaspoon of honey or maple syrup. Bring to a gentle simmer over medium heat, stirring occasionally.
Cook the apricots for about 8-10 minutes until they become soft, plump, and jammy, with the liquid thickening into a syrupy glaze. Remove from heat and set aside.
Meanwhile, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, shaking the pan frequently to prevent burning. Remove from heat and set aside.
Once the tofu is crispy, transfer it to a plate lined with paper towels to drain any excess oil. Drizzle the toasted sesame oil over the tofu and toss gently to coat.
Arrange the crispy tofu in bowls, spoon the sticky apricots over the top, and sprinkle with toasted sesame seeds. Drizzle with soy sauce for extra flavor.
Finish with a light drizzle of toasted sesame oil and serve immediately, enjoying the contrast of crispy, sticky, and crunchy textures with each bite.
