Glasswort Tofu Steak with Curry Cream Sauce

Ingredients

Onion(30g), Carrot(20g), Button Mushroom(20g), Soaked Glasswort(15g), Mashed Tofu(120g), Chicken Breast(60g), Egg(40g), Bread Crumbs(5g), Flour(10g), Butter(10g), Milk(250g), Turmeric Powder(10g), Glasswort Salt(0.5g), Chopped Garlic(5g), Low-sodium Soy Sauce(3g), Cooking Oil(10ml)

Instructions

1. 1

   Finely chop the onion, carrot, button mushroom, and soaked glasswort.

   
2. 2

   Drain the mashed tofu, finely blend with the chicken breast, and toss with chopped onion (20g), carrot (10g), glasswort (7.5g), egg, bread crumbs, and glasswort salt (0.25g).

   
3. 3

   Shape the tofu mixture into rounds, heat cooking oil (10ml) in a medium-heated pan, and grill on both sides for 4 minutes until golden.

   
4. 4

   Add flour and butter to a pot heated over low heat to make a roux, mix in milk, turmeric powder, chopped onion (10g) and carrot (10g), button mushroom, and chopped garlic (5g), and season with low-sodium soy sauce (3g) and glasswort salt (0.25g).

   
5. 5

   Finely blend the sauce and chopped glasswort (7.5g).

   
6. 6

   Top the bowl with the glasswort tofu steak and drizzle with sauce.