Tofu log pad thai

By: James Elsol

A block of firm tofu.Coriander leaf, lime juice, chilli and oil. A cannoli tube for making LOGS.
Dry rice noodles, 375 g pack and Squid Brand fish sauce, lemon juice and dark palm sugar.
Wong bok or similar Asian greens 300g when chopped.
Shitake mushrooms, 100 g fresh.
Eggs x 3 beaten, chilli, garlic, bean sprouts, (125 g), peanuts half cup roasted, spring onion and coriander for garnish.
Enthusiasm, and substitution where desired. Marinade and other ingredients can be easily swapped out.

Using a cannoli tube, press through dried tofu block to produce short "logs" of perfectly cylindrical tofu. Use a knife handle to push logs from tube. Marinate for a minimum of 30 minutes in coriander leaf (half cup chopped), lime juice 1 T, oil 1 T, garlic segment x1 crushed/chopped, a pinch of salt and chopped chilli to taste.
Soak noodles in hot water till pliable and half cooked, drain, add lemon juice 4 T, Squid Brand fish sauce 3T, and grated dark palm sugar 1t. Have the last three mixed and ready to go.
In a pan, add some oil and evenly cook your tofu logs until desired level of browning. Shaking the pan lets them easily roll around. Add any remaining marinade, remove and set aside.
Chop best leafy parts of your cabbage.
Slice shitake into strips.
In a warm to hot wok add oil (I used coconut), chopped chilli and garlic (as little or more as you like), and stir until lightly done and fragrant. Add shitake and continue cooking for a minute or two until looking slightly cooked, add as many noodles as you like (reserving remainder for breakfast cooking) and cook for a few minutes until nearly cooked. Push to one side, and cook eggs till lightly done. Add sprouts, stir through, add some or all spring onion and serve. Place LOGS on top, and garnish with peanuts and any remining spring onion and coriander. Sliced chilli might be good as well.
Enjoy while warm, adding more citrus juice or fish sauce to taste.