Bring a pot of water to a boil. Wash and cut the vegetables into pieces. When the water is boiling, add the vegetables that take the longest to cook first, along with the julienned ginger. After a few minutes, add the tomatoes and asparagus. Boil for another 5 minutes, then turn off the heat and transfer the vegetables to a plate.

To serve, mash a piece of fermented tofu (chao) with a squeeze of lime juice until smooth. Dip the vegetables into the sauce and enjoy.