CRISPY TOFU GOLDEN VERMICELLI BOWL

aka your next dinner

the freshest noodle bowl in town

Spring has sprung!

What a relief that is. This is my favourite time of year, I think I am biased as I am an Aries and I have a theory that we all love the time of year we were born, not just for our birthdays, but because we feel most ourselves around that time. I just love Spring, for so many reasons: that first flush of emerging from the deep dark winter, the longer brighter days, *slightly* warmer weather, but most of all, I love it for the change in produce it brings to the kitchen. While the changes are small, they are significant, after a long winter of root and cruciferous vegetables. To see rhubarb, radishes, purple sprouting broccoli and artichokes gives me so much culinary joy, but also brightens up our tables and plates. I can’t wait to host our Spring Supper next week at the warehouse, showcasing some of the highlights of the season’s harvest.

This week on The Late Plate, we have the recipe for a dinner I made for the warehouse last week. This meal was born out of what we had in the house - a glut of tofu and vermicelli rice noodles, some cabbage on its last legs and a few pantry staples. I made it in the afternoon and left all the elements out for everyone to help themselves to when they were ready, as we all ate at different times that day. So this recipe is a great one if you need to get ahead of time, or even meal prep for the week. The broth is fragrant and creamy, contrasted with the fresh cabbage, crispy tofu and the real star of the show, a golden garlic, sesame and chilli topper. This bowl was the perfect gateway meal into Spring, still warming from the broth but feeling light and fresh at the same time.

I hope you all had a wonderful break over Easter and are transitioning into April with a spring in your step - I hear mercury is in retrograde for the next few weeks (in Aries, lord help me) so buckle up.

Sending love, Rosie x