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Sesame Apricot Tofu Bowl

This vibrant bowl features crispy tofu coated in a sticky apricot glaze, served over fluffy quinoa and topped with toasted sesame seeds and fresh green onions. The dish combines sweet, savory, and nutty flavors with varied textures—crunchy, tender, and chewy—all in one satisfying, visually appealing plate.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 1/4 cup apricot jam good quality for rich flavor
  • 2 tablespoons soy sauce use gluten-free if needed
  • 1 tablespoon rice vinegar adds tang to the glaze
  • 2 cloves garlic minced
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth for cooking quinoa
  • 2 tablespoons sesame seeds toasted
  • 2 green onions green onions sliced thinly
  • 2 tablespoons toasted sesame oil for finishing
  • 1 lemon or lime lemon or lime for squeezing over the bowl

Equipment

  • Baking sheet
  • Skillet
  • Saucepan
  • Mixing bowl
  • Spatula

Method
 

  1. Press the tofu between two plates with a weight on top for at least 20 minutes to remove excess water, then cut into 1-inch cubes.
  2. Mix apricot jam, soy sauce, rice vinegar, and minced garlic in a small bowl to create the sticky glaze.
  3. Marinate the tofu cubes in the glaze, turning occasionally to coat evenly, and let sit in the fridge for 15 minutes.
  4. Preheat your oven to 200°C (390°F). Spread the marinated tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until golden and crispy.
  5. While tofu bakes, rinse the quinoa under cold water and cook in vegetable broth in a saucepan over medium heat for about 15 minutes until fluffy and tender.
  6. Toast the sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant and golden.
  7. Heat a little oil in the same skillet, then fry the baked tofu cubes over medium-high heat for 3-4 minutes per side until crispy and caramelized.
  8. Fluff the cooked quinoa with a fork and transfer to serving bowls as the base.
  9. Top each bowl with crispy tofu, toasted sesame seeds, and sliced green onions.
  10. Finish by drizzling with toasted sesame oil and squeezing fresh lemon or lime over the top for brightness.
  11. Serve immediately, enjoying the contrast of crunchy tofu, sweet glaze, and fluffy grains with fresh herbs.