Wrap the tofu in a clean towel and press under a heavy object for about 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
Heat a non-stick skillet over medium-high heat and add a tablespoon of oil. When shimmering, carefully add the tofu cubes, spacing them out so they don't touch. Cook for about 4-5 minutes on each side until golden and crispy, turning gently with a spatula.
Meanwhile, chop the dried apricots into small pieces or thinly slice fresh apricots if using. Set aside.
In a small saucepan, combine soy sauce, honey, grated ginger, and rice vinegar. Bring to a gentle simmer over low heat, stirring occasionally, until the mixture thickens slightly and becomes glossy, about 3-5 minutes.
Once the tofu is golden and crispy, add the chopped apricots to the skillet and cook for another 1-2 minutes until they begin to caramelize and become sticky, filling your kitchen with a sweet and tangy aroma.
Pour the warm glaze over the tofu and apricots in the skillet. Toss gently with a spatula to coat everything evenly and cook for another minute until the glaze is glossy and set.
Remove the skillet from heat. Transfer the tofu and apricots to a serving plate, sprinkle with toasted sesame seeds, and serve immediately for a bright, sticky, and crispy dish that showcases the contrast of textures and flavors.
