Salmon Fillet with Creamy Tofu Sauce over White Rice

1.Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, prepare the tofu sauce. In a blender, combine the smooth tofu, garlic, vegetable broth, soy sauce, and cornstarch. Blend until smooth and creamy. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly, until the sauce thickens. Season with salt and black pepper to taste. Set aside and keep warm.

3.Heat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil. Season the salmon fillets with salt and black pepper. Once the skillet is hot, add the salmon fillets, skin-side down, and sear for about 4 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes or until the salmon is cooked through but still moist inside. Remove from skillet and set aside.

4.In the same skillet, add another tablespoon of olive oil and heat over medium-high. Add the sliced lady fingers (okra) and sauté for 5-7 minutes or until they are tender and lightly browned. Season with salt and black pepper to your liking.

5.To serve, spoon a generous amount of white rice onto each plate. Place a salmon fillet on top of the rice and drizzle with the creamy tofu sauce. Finally, arrange the sautéed lady fingers around the dish. Serve immediately.