Sesame Apricot Tofu
Crisp-edged tofu glazed in a sticky apricot-soy sauce with ginger and plenty of sesame.
Submitted by Rowan Lee
Prep
20 mins
Cook
18 mins
Total
38 mins
Servings
4
Steps
- 1
Pat the tofu dry, then toss it with the cornstarch until lightly coated.
- 2
Heat the neutral oil in a large skillet over medium-high heat and cook the tofu for 8 to 10 minutes, turning occasionally, until crisp on most sides.
- 3
In a small bowl, whisk together the apricot jam, soy sauce, rice vinegar, ginger, and sesame oil.
- 4
Lower the heat to medium, pour the glaze into the skillet, and toss the tofu until glossy and evenly coated.
- 5
Cook for 1 to 2 minutes more until the sauce clings to the tofu.
- 6
Finish with scallions and sesame seeds, then serve with rice or steamed greens.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a handful of snap peas or broccoli to the skillet for a fuller one-pan dinner.
- Stir a spoonful of chili crisp into the glaze if you want sweet heat.
- Serve it over coconut rice to soften the sharper soy and vinegar notes.
- Top with crushed peanuts or cashews for extra crunch.