Cube the pressed tofu into bite-sized pieces and place in a bowl. Mix soy sauce and sesame oil, then toss the tofu to coat evenly. Let it marinate for about 10 minutes while you prepare the vegetables.
Preheat your oven to 200°C (400°F). Spread the marinated tofu on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway, until the tofu is golden and crispy.
Meanwhile, whisk together the apricot preserves, grated ginger, and a splash of soy sauce in a small bowl to create a glossy glaze. Set aside.
Chop your preferred vegetables into bite-sized pieces. Toss them with vegetable oil, salt, and pepper, then spread them out on a separate baking sheet.
Roast the vegetables in the oven for 20-25 minutes, until they are caramelized and slightly charred around the edges.
While everything is baking, toast the sesame seeds in a dry pan over medium heat until golden and fragrant, about 2-3 minutes, shaking the pan occasionally.
Once the tofu is crispy and the vegetables are roasted, assemble your bowl. Start with a base of cooked rice or grains if desired, then layer the roasted tofu and vegetables on top.
Drizzle the apricot glaze generously over the tofu and vegetables, allowing it to coat everything in a shiny, sticky sheen.
Sprinkle the toasted sesame seeds over the bowl for added crunch and nutty flavor. Squeeze fresh lime juice over the top for brightness.
Serve immediately while hot, allowing the flavors to meld and the tofu to stay crispy. Enjoy this comforting, colorful bowl with a satisfying contrast of textures and flavors.