Press the tofu to remove excess moisture, then cut into bite-sized cubes. Marinate in soy sauce, sesame oil, and grated ginger for about 15 minutes, allowing the flavors to soak in and the tofu to become flavorful.
Heat a non-stick skillet over medium heat until warm. Carefully place the tofu cubes in the pan, frying until golden and crispy on all sides, about 4-5 minutes per batch. Set aside once crispy.
While the tofu cooks, toast the sesame seeds in a dry skillet over medium heat until fragrant and golden, about 2 minutes. Shake the pan frequently to prevent burning.
In a small saucepan, combine the soaked apricots, honey or maple syrup, rice vinegar, and a splash of water. Bring to a gentle simmer over low heat and cook until the apricots soften and the sauce thickens, about 10 minutes. Stir occasionally and mash the apricots slightly for a chunky glaze.
Once the tofu is crispy, toss it gently in the apricot glaze, making sure each piece is well coated. Let it sit for a minute so the glaze becomes sticky and glossy.
Assemble the bowls by placing cooked rice or greens at the base. Add the glazed tofu on top, then drizzle any remaining glaze over the dish. Sprinkle toasted sesame seeds and sliced scallions for color and crunch.
Rest the assembled bowls for 2-3 minutes to allow flavors to meld, then serve immediately and enjoy the vibrant, sticky, and crispy textures.