Wrap the tofu block in a clean towel, place a weight on top, and press for about 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
In a small saucepan over medium heat, combine the chopped apricots, honey (or maple syrup), and water. Bring to a gentle simmer, stirring occasionally, until the apricots soften and the mixture thickens slightly, about 5 minutes. Remove from heat and set aside.
While the glaze simmers, toast the sesame seeds in a dry skillet over medium heat. Shake the pan constantly and cook until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
Heat the neutral oil in the same skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side, turning carefully, until all sides are deep golden and crispy with a slight crackle. This step creates a crunchy exterior that contrasts with the juicy glaze.
Pour the warm apricot glaze over the crispy tofu in the skillet, tossing gently to coat each piece evenly. Let it cook together for another 2 minutes until the glaze becomes sticky and fragrant, clinging to the tofu.
Transfer the glazed tofu to a serving bowl. Sprinkle generously with toasted sesame seeds and sliced green onions for added crunch and freshness. Drizzle with sesame oil if desired for extra aroma.
Serve immediately while the tofu is crispy and the glaze is still sticky and fragrant. Enjoy the vibrant contrast of textures and flavors in each satisfying bite.
