800 g Tofu, ½ cup olive oil, juice of 1 lemon, ½ cup thin soy sauce, ¼ cup thick soy sauce, ¼ cup freshly ground black pepper, 400 g asparagus, 400 g baby leeks
For the dressing: ¼ cup olive oil, 1 tsp sesame puree, 1 tsp dijon mustard, 2 tbsp lemon juice, 1 tbsp pomegranate juice
For the garnish: 50 g toasted hazelnuts, 4 tbsp pomegranate arils, 100 g micro leaves
First cut the tofu into thick strips and place them in a bowl. Then mix half of the olive oil, the lemon juice and the two soy sauces and pour the mixture over the tofu to marinate it for about 1 hour. In the next step, sprinkle the ground black pepper on a plate and toss the tofu in it to cover it on all sides. Press it lightly so that the pepper sticks to it. Add the vegetables to the remaining olive oil and fry them with the tofu over a medium heat until the vegetables and tofu have formed a light toasted crust. Then prepare the dressing by putting the olive oil, sesame puree, Dijon mustard, lemon juice and pomegranate juice in a small jar, cover tightly with a lid and shake until it has become an even mixture.
Arrange the hazelnuts and pomegranate on serving plates and spread the vegetables and tofu equally on top. Drizzle the dressing over the top and garnish with the micro leaves.
Our Wine recommendation:
With its harmony of dried herbs and fruity currants, the Warwick The First Lady Cabernet Sauvignon 2018 captivates the connoisseur and skilfully rounds off grilled dishes with its spicy structure. The Warwick White Lady 2019 also goes wonderfully with dishes with roasted flavours, as its rich texture nestles pleasantly on the palate. The Warwick Professor Black Sauvignon Blanc 2020, on the other hand, convinces with its fruity character and balanced acidity and flatters asparagus dishes with its subtle citrus aromas.