March is a tough month for food-lovers. Blood oranges are finishing their season and rhubarb is no longer the neon pink we so enjoy. Aside from wild garlic, the seasonal calendar will make us wait a little longer before the wave of lovely spring and summer fruits and vegetables arrive. To the store-cupboard we go then, raiding any savoury sauce or spice that puts oomph on to our plates. Sichuan-fried tofu with spring cabbage and noodles A nourishing, savoury bowl of soupy noodles and crispy tofu to keep the last of the winter chills away. Prep 20 min Cook 40 min Serves 4 280g extra-firm tofu (the Tofoo Co is good) 6 garlic cloves 2 thumb-sized pieces ginger, one peeled, one roughly chopped 1 tsp freshly ground Sichuan peppercorns 1-2 pinches dried chilli, to taste 4 tbsp soy sauce 4 spring onions, green and white parts separated 10g dried shiitake mushrooms 2 tsp cornflour 5 tbsp groundnut oil 1 spring cabbage, finely shredded 3 tbsp mirin 2 tbsp rice vinegar 2