comment icon 87 more comments Prepare your mind today, because torn-up tofu is getting pan-fried into crispiness and made saucy, sticky, and sweet into this sesame apricot tofu that almost kind of resembles fried Asian-takeout-style chicken. There’s a kick of fresh garlic and a bunch of freshly ground black pepper over the top, some chives, cilantro, or whatever greens you like in there along with all of it, and that’s the show. That’s how you do it. And it is deliciously saving my life right now. If you’re already a tofu lover – treat yourself! If you’re just curious – this is a great gateway recipe. It’s such a fun way to prep and cook tofu (TEARING APART WITH YOUR HANDS), the sauce is super simple / shortcut, and the end result is just kind of crispy, sticky, and magical. These golden little tofu chunks are most popular in our house when served with rice and a side of steamed green beans, but it’s also amazing thrown into a big batch of fried rice (more on that in a second).
In This Post: Everything You Need For This Delicious Tofu
Watch How To Make Sesame Apricot Tofu
Why Tofu Chunking Is The Best
This might be the most fun you’ve ever had with tofu because it involves – wait for it – PULLING A BLOCK OF TOFU APART WITH YOUR HANDS! I’ve always been a tofu cuber – standard method with the cut horizontally, then the cuts lengthwise, then the cuts into cubes (as shown here) but recently I saw a video about “chunking” tofu aka pulling it into chunks that have more of a rough edge, and after trying it I can confirm: I love this for tofu and I love this for us. Tofu chunking is my new way with tofu! It looks fun, it is fun to do, and with a light coating of cornstarch, the tofu cooks up nice and crispy and textured, almost like the shape and feel of little crispy chicken pieces just waiting to be coated in sticky-sweet, garlicky, finger-licking sauce. I also love this method because it’s not precious at all. Tofu breakage (which is inevitably going to happen a bit anytime you’re dealing with finnicky tofu) is not a problem with this method. We don’t need to be overly delicate here because we’re not trying to preserve some perfect tofu shape – cube or otherwise. The shape of tofu chunks is meant to be a little more rugged and un-perfect! Here’s how to do it: I start by cutting the tofu block in half lengthwise and pressing it under a heavy book for a few minutes to remove extra water. Then you literally take the piece of tofu and start to just pull chunks off with your hands. I’d recommend going for small-ish bite-sized pieces because if the chunks get too big, they look cool but they can’t absorb as much flavor. In terms of the shape, guess what? You just make it how you want. Square-ish, or long and skinny, however your hands guide you!
What Type Of Tofu To Use
The two types of tofu I would recommend in this recipe are:
Extra Firm Extra Firm High Protein
Some stores now carry a variety of tofu called “high protein” or something similar – and I find the texture to be more dense, less springy, and less watery. In the case of this recipe, that actually works really well. The high protein tofu cooks up and gets crispy faster than the other varieties, I’m assuming because there’s less water present so it’s able to dry out and crisp faster. If you can’t find a high protein variety, extra-firm or even just firm will work fine! I have made it that way many times as well. Just make sure you a) press a lot of the water out, and b) give it plenty of time to cook in the pan so that it gets crisped on the outside.
Sesame Apricot Sauce
This is where the SOS-ness of this recipe really shines. Here’s what we’ve got:
apricot jam soy sauce rice vinegar some spices (cumin, paprika, onion powder) garlic plenty of freshly ground black pepper
Shake that up in a jar and you’re ready to go. And for the sesame flavor, you can either add a bit of toasted sesame oil to the sauce itself of just drizzle it over the finished product (my preferred method) to give it even more depth of flavor.
Other Ways To Use This Tofu
This sauce is kind of a mish-mash of flavors which makes it ideal for the tofu to land easily in multiple styles of recipes. I like it in Asian-style dishes – in this recipe as written, it coats the tofu and makes it almost reminiscent of an orange tofu or sesame tofu recipe, just served with rice and greens! It’s also AMAZING in fried rice, especially if you’re using the tofu the next day when it’s had a chance to sit and absorb all the flavors. But it’s not just for Asian recipes (and it’s not a distinctly Asian flavor profile, anyway) which makes it also great for throwing on top of warm or cold salads, or better yet, a grain bowl! Just think: this saucy tofu plus roasted veggies, some pickled veggies, brown rice or quinoa, maybe a fried egg and some spicy sprinkle over the top? You’re in happy lunch business.
Other Tasty Tofu Recipes
Crunchy Roll Bowls Spicy Peanut Tofu Bowls Back Pocket Stir Fry with Noodles Firecracker Vegan Lettuce Wraps Coconut Curry Ramen
4.7 from 55 reviews
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
Apricot Sauce:
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)
Extras for Serving:
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
