Wrap the tofu in a clean kitchen towel and press with a heavy object for 15 minutes to remove excess moisture, which helps it crisp during searing.
Once pressed, cut the tofu into 1-inch cubes and pat them dry with paper towels to ensure they brown evenly.
Heat a tablespoon of neutral oil in your skillet over medium-high heat until shimmering and hot.
Add the tofu cubes in a single layer, letting them cook undisturbed for 3-4 minutes until the edges turn golden brown and crispy. Flip and repeat on all sides for even crispness.
Add the apricot slices to the skillet alongside the tofu. Cook for 2-3 minutes, stirring gently, until they release their fragrant juices and begin to soften and caramelize.
In a small bowl, whisk together soy sauce, honey or maple syrup, and minced ginger to make a glaze.
Pour the glaze over the tofu and apricots in the skillet, tossing gently to coat everything evenly. Cook for another minute until the glaze thickens slightly and becomes glossy.
Meanwhile, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly to prevent burning.
Transfer the tofu and apricots to a serving plate, sprinkle with toasted sesame seeds and chopped scallions for added crunch and freshness.
Serve immediately while the tofu is crispy and the apricots are oozy and caramelized, enjoying the delightful contrast of textures and flavors.
