Press the tofu: drain excess water, then press between plates or use a tofu press for at least 15 minutes. Cut into 1-inch cubes and pat dry with paper towels to remove moisture, which helps achieve crispiness.
Make the glaze: combine apricot jam, soy sauce, rice vinegar, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly, until glossy and slightly thickened, about 2-3 minutes.
Heat a tablespoon of neutral oil in a skillet over medium-high heat until shimmering. Add the tofu cubes and cook undisturbed for 3-4 minutes until they turn golden on one side. Flip and cook another 3-4 minutes until all sides are crispy and browned.
Pour the warm apricot glaze over the crispy tofu and gently toss to coat each piece evenly. Continue cooking for 2 minutes until the glaze becomes sticky and clings to the tofu, giving it a shiny, caramelized appearance.
While the tofu cooks, sauté the sliced bell peppers and trimmed snap peas in the remaining teaspoon of oil over medium heat for 2-3 minutes until slightly tender but still vibrant and crisp.
Assemble the bowls: divide the cooked grains among four bowls. Top each with the glazed tofu and fresh vegetables. Drizzle any remaining glaze over the bowls if desired.
Garnish each bowl with toasted sesame seeds and chopped scallions for added crunch and flavor. Serve immediately while everything is warm and crispy, enjoying the vibrant combination of textures and flavors.