Sweet & Crunchy Broccoli Salad

🥘 Ingredients

• medium lemons 1-2
• Chili Oil 3 tbsp
• fat garlic clove 3
• Dijon mustard 1 tbsp
• agave nectar or pure maple syrup 1 tbsp
• good-quality tahini 2 tbsp
• white miso 1 tsp
• Kosher
• broccoli 1 ¼ lb
• Kosher
• A few squeezes of lemon juice or use vinegar of choice 1-2 tsp
• extra virgin olive oil 2-3 tbsp
• Tofu Cubes 1
• cornstarch 3 tbsp
• medium fennel bulb 1
• fresh basil leaves ½ cup
• Crunchy Sweet Stuff 1 cup
• A few drizzles of good-quality tahini
• Crusty bread to serve 4
• fat garlic clove 1

Broccoli Dressing

1. 1

   Prepare: medium lemons , Chili Oil , fat garlic clove , Dijon mustard , agave nectar or pure maple syrup , good-quality tahini , white miso , Kosher salt and freshly cracked black pepper.
2. 2

   Zest 1 lemon, then juice it to get 3 tbsp lemon juice.
3. 3

   In the wide-mouthed jar with the 3 tbsp Chili Oil, add the lemon zest and 3 tbsp lemon juice, the garlic, mustard, agave, tahini, miso if using, and several twists of pepper. Whisk well to combine.
4. 4

   Taste, adding more lemon juice for acidity or more agave for sweetness. Season with 1/4 tsp kosher salt and taste, adding more salt or pepper as needed.
5. 5

   Seal the jar, label it, and store in the fridge for up to 1 week.
6. 6

   Gather: timer /4 cup Broccoli Dressing (from meal prep), broccoli , Kosher salt and freshly cracked black pepper, A few squeezes of lemon juice or use vinegar of choice , extra virgin olive oil , Tofu Cubes , cornstarch , medium fennel bulb , fresh basil leaves , Crunchy Sweet Stuff , A few drizzles of good-quality tahini . For the for serving:: Crusty bread to serve , fat garlic clove .
7. 7

   Take the Broccoli Dressing out of the fridge to sit at room temp. If needed, set the jar in a bowl of hot water to quickly come back to its liquid state.
8. 8

   Marinate the broccoli: Add the broccoli to a large bowl. Shake the jar of Broccoli Dressing, then pour over the broccoli and toss. Taste, adding salt or pepper, a bit of lemon juice (or vinegar) for acidity, and/or a drizzle of olive oil for richness. Marinate the broccoli for 15 minutes , tossing once or twice.
9. 9

   Pat dry any moisture on the Tofu Cubes. In a medium bowl, use a silicone spatula to gently toss the tofu with the cornstarch, 1/2 heaping teaspoon kosher salt, and several cracks of pepper.
10. 10

    Line a cutting board with paper towels. Heat a 12-inch (30 cm) nonstick frying pan over medium-high with 2 tbsp olive oil. Once shimmering, add the tofu, leaving behind excess cornstarch. Spread out in an even layer. Fry until golden brown on the bottom, about 5 minutes (reduce the heat to medium if the tofu starts burning). Use a wide spatula to flip the tofu. If the oil has been absorbed, add a drizzle more. Cook for 3-5 minutes , or until the bottoms are golden brown. Transfer to paper towels to absorb oil and sprinkle with a pinch of salt.
11. 11

    While the tofu cooks, prep the remaining ingredients. Fennel: Chop off the stalks; reserve some fronds for garnish. If the fennel bulb’s outer layer is tough, remove it or peel the first layer. Slice the bulb lengthwise into quarters, then slice out the tough core. Using a mandoline or sharp knife, shave or slice the fennel as thinly as you can. Basil: Stack a bunch of leaves, roll them up like a cigar, and then thinly slice into slivers (i.e., chiffonade the basil). Or, simply chop the basil. Bread: Toast the bread using your preferred method. While still warm, rub the halved garlic clove across one side of each slice.
12. 12

    Stir the fennel, basil, and Crunchy Sweet Stuff into the marinated broccoli. Taste, adding salt/pepper as needed. For acidity, add a squeeze of lemon juice or a dash of vinegar. For richness, drizzle in some olive oil.
13. 13

    Divide the broccoli salad among bowls and top each with the crispy tofu and fennel fronds. If desired, drizzle a bit of tahini on top of each bowl and add more lemon juice or vinegar as desired. Serve with garlic-rubbed toast.