Fried Tofu in Sauce (Dubu JoRim)

My poor lotus will spend the day in the rain :( but at least I got to see it in all its glory. That's it until next year...

Today is going to be the first day I go to the gym and workout without the trainers watching over me like vultures and telling me what to do, hopefully I can at least work up a sweat!
I have 5 different exercises to do and the treadmill but I can probably add a few to make it worthwhile.

Anyway time for the recipe!  Yesterday I decided to go with Korean again and this one is now one of my favorites, and definitely my favorite tofu recipe. It's called Dubu (tofu) JoRim (in sauce) and it's really tasty!

Fried Tofu in Sauce (Dubu JoRim)

serves 2-3
1 block extra firm *silken tofu cut into 12 pieces
about 1/3 cup cornstarch
oil for frying
1/2 onion, chopped fine
1 carrot, chopped fine
2 green onions, chopped fine
2 tbs. soy sauce
1/4 cup water
4 tsp. sugar
3 cloves garlic, chopped fine
2 tsp. sesame oil
2 tsp. sesame seeds
1/4 tsp. black pepper

Dip the tofu in the cornstarch and fry in a few tbs. oil until lightly browned on both sides. Remove to a paper towel and set aside.
Prepare the sauce by mixing the remaining ingredients an a bowl. Pour into the drained tofu pan and bring to a boil, add the tofu and keep cooking, stirring gently until most of the sauce has cooked away.
Serve with a bowl of steamed rice. YUMMY!

*Taken from about.com:

There are two main kinds of tofu: silken and regular. Silken tofu, also called soft, silk or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Because of this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

Both silken and regular tofu can be found in soft, medium, firm and extra firm consistencies. They are made from the same ingredients, but they are processed slightly differently, and are not interchangeable in a recipe. 

Silken Tofu

Most recipes will let you know when silken tofu is needed. I find that there is little difference between firm and extra firm silken tofu, and for most purposes, the different kinds of silken tofu are interchangeable, so don’t worry if your grocer only stocks one kind.

Salad dressings, sauces and desserts usually use silken tofu for a thick and creamy texture. Silken tofu in an aseptic container has a shelf life of up to a year, unopened. Once opened, submerge any used portion with water in a container, cover, and refrigerate for up to a week. 

Regular Tofu

Regular tofu, also called Chinese-style tofu or bean curd is more common than silken tofu and comes in a plastic container in the refrigerator or produce section of most grocery stores. Firm or extra firm regular tofu is best used in stir fries, tofu bakes or any dish where you will want the tofu to retain its shape. For recipes that call for crumbled or mashed tofu, such as mock ricotta or scrambled tofu, firm tofu will work just fine, though medium or soft tofu will have a smoother consistency.