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1
Drain the tofu, wrap it in a clean towel, and press while you prepare the rest of the ingredients.
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2
To make the paste, puree the next eight ingredients with 1/2 teaspoon salt and 2 teaspoons of the peanut oil in a small food processor.
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3
Or, even better, mash them with a pestle.
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4
If the mixture is too thick to work, add a little water as needed.
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5
Unwrap the tofu and cut it crosswise into 8 pieces.
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6
Cut each piece in half, crosswise or diagonally.
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7
Put them on a large plate and spoon the paste over them.
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8
Use your fingers to gently press in the rub, turning the pieces over so that both sides are coated.
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9
Cover and refrigerate until ready to use.
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10
(This can be done the day before.)
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11
Heat a wide, nonstick skillet and add a generous film of peanut oil.
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12
When hot, remove the tofu from its dish, leaving most of the rub behind.
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13
Place the tofu in the pan in a single layer and cook over medium heat until golden, 4 to 5 minutes.
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14
Turn and cook on the second side.
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15
Add a little cracked pepper and a sprinkling of salt.
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16
While the tofu is cooking, simmer the asparagus in salted water until tender, then set on a towel to drain.
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17
Roll it in the remaining lemongrass rub and remaining roasted peanut oil.
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18
Season with salt and pepper to taste.
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19
To serve, place the asparagus on a platter and intersperse with the tofu.
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20
Garnish with the cilantro and limes, which should be squeezed over everything.
