Wrap the tofu block in a clean towel and press with a heavy object for about 15 minutes to remove excess moisture, then cut into 1-inch cubes.
In a small bowl, whisk together soy sauce, sesame oil, apricot jam, and rice vinegar until smooth and combined.
Place the tofu cubes in the marinade and toss gently to coat. Let marinate for at least 20 minutes, flipping occasionally to absorb flavors.
While the tofu marinates, toast sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, shaking the pan frequently.
Cook your grains—rice or quinoa—in vegetable broth or water according to package instructions until fluffy, about 15 minutes.
Heat a large skillet over medium-high heat. Add the marinated tofu cubes, reserving any extra marinade, and cook for 8-10 minutes until crispy and caramelized, turning occasionally to ensure even browning.
While the tofu cooks, prepare fresh vegetables: thinly slice cucumbers and julienne carrots for a crunchy contrast.
Assemble each bowl by layering a bed of grains, then topping with crispy tofu, sliced cucumbers, and carrots.
Drizzle the remaining marinade over the bowls for extra flavor, then finish with chopped scallions and a sprinkle of toasted sesame seeds. Add a light drizzle of toasted sesame oil for aroma and shine.
Serve immediately, allowing the flavors to meld and the tofu to stay crispy for the best experience.