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Crispy tofu cheesecake, a Year Zajac

Chinatown, London. Friday or Saturday night a few years ago. One of the restaurants on Gerrard Street, the dragon in the name. In a small bar / kitchen area at the entrance of a man in a suit (except head) chopped a big cleaver crispy duck shouting something to the waiter standing by, but I do not quarrel. At the bottom there were no seats, we were directed to the first floor. We went there very schodzonymi stairs and got a round table in the corner. a moment the waiter comes to you - said allocators tables. A few moments later, we hear: G otowi? Ready? - chwiii yet ... You will be asked - no problem! - stopped completely indifferent waiter fluffy. He leaned against the wall, standing on one leg and a second podkurczając. His white shirt artistically here and there, sticking out of trousers, yawned, and seemed for a moment przysnął ... Already? Ready? Ready? - repeated after a minute. We prepared a number of dishes and burst out laughing.

for his pose at the wall and the inexpressible words, indifference was the favorite of our group on najluźniejszego waiter I've ever met. Often we go back to him in talks about customer service;)

for We do not go back to Chinatown, no, unless as a last resort ... the best restaurants are elsewhere:) Who's there was probably noticed the same thing, drive, rushing and all other methods to shorten the stay in the restaurant are allowed, especially late in the Friday-Saturday evening. The customer has to come, eat, pay and leave. Must derive satisfaction only from the food and companionship to which he came. I'm not complaining, it's even fun, such charm of this place.

Happy Year of the Hare!

crispy tofu to stir-fry with mushrooms, mango and spinach
(2 servings)

Tofu:
200g tofu cut in cubes equal
3 tablespoons flour
½ teaspoon pepper kajeńskiego
½ teaspoon turmeric
½ tsp ground coriander seeds
½ teaspoon ground ginger
½ teaspoon curry
sea salt Freshly ground
pepper
Oil for deep frying (250ml)

Stir-fry:
2 tablespoons of oil
3-4 cloves garlic (finely chopped)
a mango cut into slices
1 red chilli (sliced) 4
mushrooms with big hats (es)
3 tablespoons soy sauce
Juice of ½ lime
1 tablespoon sesame oil
200g spinach (about 2-3 handfuls)

Tofu:
Begin mixing the flour in a bowl with condiments. Heat oil for deep frying in a pan or on the bottom of the wok. Dredge tofu in spices and cook until it is crisp and golden. Remove with a slotted spoon to paper towel. Keep in a warm place.

Stir-fry:
Heat the oil in a wok or frying pan, add the garlic, mango, chilli and half the mushrooms. Stir and fry for 2-3 minutes, pour the soy sauce, lime juice and sesame oil. Fry for 1-2 minutes. Add spinach, season with salt and pepper. Spread the plates and put the top crispy tofu, sprinkle with remaining chilli.