Go Back
A big plate filled with white rice and topped with pan fried apricot tofu. Fresh green onions are sprinkled on top and ginger and garlic are next to the plate.

Pan Fried Apricot Tofu

Pan fried Apricot Tofu is a quick and easy recipe to make on busy weeknights. It's fast, flavorful, and tastes like your favorite take-out.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Chinese
Calories: 137
Ingredients Equipment Method Notes

Ingredients
  

Tofu
  • 1 block extra firm tofu
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons cornstarch
Sauce
  • 1/3 cup apricot jam see variations below
  • 1 tablespoon soy sauce or tamari
  • 1/2 teaspoon onion powder
  • 1 teaspoon fresh garlic mashed
  • 1 teaspoon fresh ginger mashed
  • 1 tablespoon sugar brown sugar or coconut sugar recommended

Equipment

  • Skillet
  • Cooking spoon
  • Measuring cups and spoons
  • Mixing bowl
  • Cooking spray or neutral oil

Method
 

  1. Crumble and coat the tofu. Crumble the tofu into bite sized pieces into a mixing bowl. Sprinkle over top the one tablespoon of soy sauce and 2 tablespoons of cornstarch. Mix to evenly coat the tofu.
  2. Cook the tofu. In a large flat bottomed pan over medium-high heat, add a spray of cooking spray or up to 1 tablespoon of cooking oil of your choice. Leave it alone for about 5 minutes without stirring so that it develops a bit of a crispy crust. Once you see that crust form, begin to gently stir the tofu around, letting all the sides become evenly browned.
  3. Mix the sauce. While the tofu is cooking, into another bowl whisk together all the sauce ingredients: apricot jam, soy sauce, onion powder, garlic, and ginger.
  4. Combine and serve. After 15 minutes or so the tofu will be evenly browned and crispy. Add the sauce over top and stir to coat the tofu evenly in the sauce. Let it cook for 30 seconds before removing from the heat. Serve over rice and enjoy!

Notes

How to Store
Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days. If possible, store separate from other ingredients like rice or veggies. Reheat in the microwave in 30 second intervals, or, warm in a skillet on the stove top until warmed through.