Press the tofu to remove excess water, then cut into 1-inch cubes. Set aside.
Chop dried apricots into halves or thirds, which will caramelize evenly in the pan.
Heat 2 tablespoons of cooking oil in your skillet over medium-high heat until shimmering.
Add the tofu cubes to the hot pan, spreading them out in a single layer. Cook for about 4-5 minutes per side, turning occasionally, until all sides are golden and crispy with a satisfying crunch.
Remove the crispy tofu from the pan and set aside. In the same pan, add the chopped apricots and cook for 2-3 minutes, stirring gently until they soften and become sticky, releasing a sweet toasted aroma.
Pour soy sauce into the apricots and sprinkle in half of the toasted sesame seeds. Stir well, allowing the apricots to absorb the savory glaze.
Return the crispy tofu to the pan, tossing gently to coat everything with the apricot glaze. Cook together for another minute until the flavors meld and the mixture is fragrant and sticky.
Remove from heat and drizzle with sesame oil. Sprinkle with the remaining toasted sesame seeds for added aroma and crunch.
Serve the tofu and apricot mixture over rice or greens. Enjoy immediately while hot and fragrant, savoring the sweet, savory, and nutty flavors with each bite.
