Torn-up tofu pan-fried into crispiness and made saucy, sticky, and sweet into this Sesame Apricot Tofu. An easy, simple vegetarian dinner that's deliciously saving my life!
1 block of extra firm tofu (high protein tofu works really well in this recipe, if you can find it!)
2 tablespoons cornstarch
1 tablespoon soy sauce
2 tablespoons olive oil
1/3 cup apricot preserves
1 tablespoons soy sauce
1-2 tablespoons rice vinegar
1/2 teaspoon each cumin, paprika, and onion powder
1-2 cloves garlic, grated (2 for more garlic flavor, obviously)
1/4 teaspoon salt (more to taste)
1 cup rice
12 ounces steamed green beans
1-2 tablespoons toasted sesame oil to taste
1/4 cup chives and/or cilantro for topping
Categories
Dinner
Cuisine
Asian-Inspired
Steps
Cut the tofu block in half horizontally (like a hamburger). If using extra firm high protein tofu, it helps to cut it in half again horizontally. Press the water out of the tofu by wrapping it in paper towels and setting a few heavy books on top of it. Let it stay like that for a few minutes while you prep the sauce.
Whisk the sauce ingredients together.
Take each piece of tofu and gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Place the chunks in a bowl. Toss with soy sauce and a teaspoon or two of olive oil; then sprinkle with cornstarch and give it a few gentle tosses to coat.
Before your start browning your tofu, cook your rice according to package directions and start your green beans! Steam, microwave, sautè – whatever your preferred green bean method is.
In a nonstick skillet over medium high heat, heat the olive oil and then add the cornstarched tofu. Leave it undisturbed for a few minutes on each side, letting it get really nice and brown and crispy – this can take 10-15 minutes. Flip and repeat until the whole batch is browned and crispy.
Finally, add the sauce to the tofu and remove from heat – the pan will still be hot, so it’ll be sizzly and smell really good from the garlic. The sauce will coat the tofu right away. *heart eyes*
Top with the chives and/or cilantro and sesame oil. Serve with rice and green beans, and finish with more salt and lots of black pepper to taste. The tender crunch of the beans with the steamy rice and sticky tofu! SO good.
Nutitrion
Calories: 344 calories
Carbohydrates: 39.9 g
Protein: 12.5 g
Fat: 15.8 g
Saturated Fat: 2.2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 379.2 mg
Sugar: 13.2 g
Reviews
Liat Deener-Chodirker on 2025-01-25 (5 stars): I air fried it! I followed the recipe for prepping the tofu, air fried it at 400 for around 12 minutes (in a single layer, tossing once in the middle). Then, I dumped it in a pan and added the sauce and cooked on low for around 2 minutes to warm the sauce through. It turned out great!
Leah on 2022-10-12 (5 stars): This was super delicious!!! Tearing my tofu is the only way to go. I used a fig preserve that I had and added some coconut aminos liquid for a smokier taste.
jude on 2022-12-18 (5 stars): thanks for the fig idea and the coconut aminos, leah. i loved it that way, too.
lindsay, this dish is sublime. thank you!
Sandra on 2022-10-05 (5 stars): I made this today for lunch. It was my first time cooking with tofu so I knew it wasn't going to be perfect but it was pretty good and I learned what to adjust for next time! Next time I'll tear the bigger chunks even smaller so they crisp up more because the smaller crispy pieces had a nice chewy texture. The sauce was really good and would work with chicken., I had mines with leftover white rice and a side of sugar snap peas.
Elayni on 2022-10-06 (5 stars): Are the calories for the rice and green beans too?
Carol on 2022-10-06 (5 stars): This was SO good. Added grated ginger and garlic to the sauce. Yum.
Carly on 2022-10-07 (5 stars): Made this last night for dinner! Hubs brought home orange marmalade instead of apricot preserves and dare I say it, it was very reminiscent of Trader Joe's orange chicken. Tearing the tofu created a nice texture and came together super easily. Will definitely make again, maybe with more preserves and more vinegar and a touch less cumin.
Sarah on 2022-10-08 (3 stars): Loved this method of cooking the tofu, but I found the sauce to be bland.
Joanne on 2022-10-10 (5 stars): Oups ! I forgot to adde stars!
Alicia on 2022-10-10 (5 stars): Oops, I also forgot to add stars!!
Molly G. on 2022-10-11 (3 stars): I loved the texture of this dish, but the flavor was not my favorite. The cumin/paprika combo did not go well with the soy/rice vinegar/apricot flavors IMO. I think I would make it again but swap out those spices with ginger instead? but really great recipe as far as ease, technique & texture!
Caroline on 2022-10-11 (4 stars): I didn't have any cornstarch, so I used arrowroot. The tofu didn't get particularly crispy, but it did brown up. I think I'll try cornstarch the next time.
Lilian on 2022-10-11 (5 stars): This is a keeper. Outstanding. I pressed the tofu overnight, used rice flour since I ran out of cornstarch and added some slivered carrots to the beans. My family loved it.
Jan on 2022-10-12 (4 stars): Made this last night. Really enjoyed the texture of the tofu - I liked breaking it apart rather than cutting it into cubes. I think next time I would double the sauce - I wanted it to be more saucy. I also added red pepper flakes for more of a kick. Will make again!
Sara on 2022-10-13 (5 stars): I must be honest that I have not cooked tofu in YEARS after many disappointing recipes. However, this one looked so good that I did really want to try it. It is maybe the ultimate tofu recipe! Soooooo yummy and crunchy. I am a huge fan and will absolutely be making this again.
Dayna on 2022-10-13 (4 stars): This was excellent. I love the texture of the tofu. So crispy on the outside and no spongey-tofu texture. I found the sauce a tad sweet, which could be due to the brand of apricot preserve I used maybe being on the sweet side. I might experiment with doing 1/4 cup preserves next time.
Mary C. on 2022-10-14 (5 stars): I don't think I will ever go back from this tofu method! Great texture. I loved this recipe! I added chili garlic sauce to the sauce instead of fresh garlic and for some kick. I also toned down the oil amounts a little bit to keep the calories a bit lower. But I did not skip the sesame oil drizzle at the end- that was delicious. Thank you yet again Pinch of Yum!!
Becca on 2022-10-16 (5 stars): We loved this. We subbed the cumin for ginger powder, but otherwise made as written and it turned out great! It’s definitely going into our regular rotation.
Jessica on 2022-10-17 (5 stars): So so good! Currently eating the tofu straight out of the pan while I wait for my IP rice to finish. Tofu got super crispy and the sauce is delicious!! I will always use this method for cooking tofu now!
Sam Harman on 2022-10-19 (4 stars): I enjoyed this way of making tofu, however I thought the sauce was underwhelming.
