Glasswort Tofu Steak with Cream Curry Sauce

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Finely chop the onion, carrot, button mushrooms, and soaked glasswort.
2. Squeeze the water out of the mashed tofu, blend it smooth with the chicken breast in a blender, then mix in chopped onion (20 g), carrot (10 g), glasswort (7.5 g), egg, breadcrumbs, and glasswort salt (0.25 g).
3. Shape the tofu mixture into round patties and cook in a pan over medium heat with cooking oil (10 ml) for 4 minutes until golden on both sides, then remove.
4. In a pot over low heat, make a roux with the flour and butter, add the milk, turmeric powder, chopped onion (10 g), carrot (10 g), mushrooms, and minced garlic (5 g) and mix, then season with low-sodium soy sauce (3 g) and glasswort salt (0.25 g).
5. Blend the sauce with the chopped glasswort (7.5 g) in a blender until smooth.
6. Place the glasswort tofu steak on a plate and spoon the sauce over it.