Press the tofu: wrap the tofu block in a clean towel and place a weight on top for 10 minutes to remove excess moisture. Then, cut it into 1-inch cubes and set aside.
Prepare the marinade: in a small bowl, whisk together soy sauce, sesame oil, minced garlic, and grated ginger. Toss the tofu cubes in the marinade and let sit for at least 10 minutes—this infuses flavor and helps them crisp up during cooking.
Slice the apricots into thin wedges and set aside. These will caramelize beautifully in the skillet.
Toast the sesame seeds in a dry skillet over medium heat, shaking constantly, until golden and fragrant—about 2-3 minutes. This enhances their aroma and crunch.
Heat the oil in a skillet over medium heat until shimmering. Carefully add the marinated tofu cubes and cook for 4-5 minutes on each side, until golden brown and crispy. Gently loosen from the pan if sticking, and avoid overcrowding the pan to ensure crispiness.
Push the tofu to one side of the skillet and add the apricot slices. Cook for 2-3 minutes, stirring gently, until they soften, release juices, and develop a slight char and caramel aroma.
Drizzle honey or maple syrup over the apricots and cook for another minute, allowing them to caramelize further and become glossy.
Combine the apricots with the crispy tofu in the skillet, stirring gently to meld flavors. Check seasoning and add a splash more soy or a drizzle of honey if desired.
Sprinkle the toasted sesame seeds over the dish just before removing from heat for added crunch and aroma.
Serve the tofu and apricots immediately, garnished with extra sesame seeds if desired, over rice or greens for a complete, colorful bowl.
