Marinated ginger tofu with green asparagus and tomatoes

24h before:

Slice tofu and marinate in chopped garlic, ginger, some fresh lime juice, some sugar (better of course is maple syrop) and soy sauce.

On the stove:
Break off asparagus bottoms and cook for 20 minutes.

Heat up grape seed oil and fry fresh onions and tofu slices in pan for 10 minutes. Add cashew or other nuts.

Before serving slice tomatoes and decorate plates with fresh coriander or basil leaves. A dash of Balsamic vinegar over the tomatoes vibrates nicely to the rising asparagus steam...

Enjoy with Riesling or Entre-Deux-Mers
(white bordeaux grown between Garonne and Dordogne, two rivers, therefore the name)...!