Trim the woody ends, and peel the lower third of the asparagus. Leave thin stalks whole and cut thick stalks in half lengthwise. Peel and mince garlic and ginger. Cut the spring onions diagonally into rings.
Heat 2 tbsp of oil in a large frying pan. Sear the asparagus on all sides for about 5 minutes. Add garlic, ginger and the white spring onion rings and briefly fry. Add lime juice, soy sauce, chilli sauce, cane sugar and water to the asparagus. Cook for 1-2 minutes until al dente.
Meanwhile, heat 1 tbsp of oil in a second frying pan. Pat the tofu-filets dry and cut in half diagonally. Fry at medium temperature until light brown on both sides.
Add the green spring onion rings to the asparagus. Serve the asparagus and tofu with a sprinkling of sesame seeds.