Best Host - Cultural or Historic Series

Congratulations to Chef Walter Staib for receiving his fourth Emmy Award!

Ash Lawn-Highland

Our latest journey brought us to the homestead of James Monroe, the fifth President of the United States!

James Madison's Montpelier

Learn about the feast Chef Staib created during our visit to Montpelier!

A Taste of History

Cooking in historic Pomona Hall!

Curried Tofu & Shrimp

Curried Tofu & Shrimp
in the style of Benjamin Franklin

For slower internet connections, make sure the “HD” button is switched off.
Letter from Benjamin Franklin to John Bartram, a preeminent horticulturist in Philadelphia whose home on the banks of the Schuylkill River, Bartram’s Gardens, is America’s oldest living botanical garden.

London, January 11, 1770

“My ever dear Friend: I send Chinese Garavances. Cheese [is] made of them, in China, which so excited my curiosity. Some runnings of salt (I suppose runnet) is put into water, when the meal is in it, to turn to curds. These … are what the Tau-fu is made of.”

Serves 4 to 6
  • 3 Tablespoons sesame oil
  • 2 teaspoons fresh Thai peppers, chopped
  • 4 cloves garlic, chopped
  • 1 onion, sliced into half moon shape
  • 1 Tablespoon chopped fresh ginger
  • 1 teaspoon chopped fresh lemongrass
  • 2 Tablespoons Curry powder
  • 1 pound deveined shrimp
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 6 baby bok choy, cut in quarters
  • Salt & pepper to taste
  • 20 ounces firm tofu, cut in large cubes

Heat the sesame oil over high heat. Add the Thai pepper, garlic & onion. Cook until onions are translucent, about 3 - 5 minutes. Add the ginger, lemongrass, curry powder & shrimp. Cook for another 2 to 3 minutes. Deglaze with white wine & cream, add bok choy & salt & pepper. Let simmer until bok choy is bright in color and tender. Let sauce reduce for about 5 minutes, or until sauce is thickened. Add tofu & continue to cook until warmed through. Season again with salt & pepper, if desired. Serve over steamed rice.

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6 Responses to Curried Tofu & Shrimp

  1. Louise Ennico

    Love your show, love the recipes, so informative
    love learning about our history.

  2. Nilkanthi Nicholas

    I just love your show. Do you have a cookery book with pictures, of your Taste of History recipes? Since, I am originally from Sri Lanka, I really get homesick for the food you show on your program. I would love to get your cookery book. Thanks.

  3. a while ago chef made a lovely Chicken Curry. We tried it and fell in love.

    I recorded the episode to copy the recipe down at a later date. Some how it cot erased to make room for dancing with the stars. RATS! I can’t find the recipe or the episode on the website. Can anyone help?

  4. Joanna Lawrence

    I saw this program for the 1st time. My PBS station has only recently (to my knowledge)started airing it; I enjoyed it very much.

    I would LOVE to have the grits recipe done on this episode (New Mexico). I love grits and I love New Mexico (my adopted state for 40+ years).

    I would also really appreciate the ketchup recipe…something we all like, no matter where we live. Thank you.

    Joey

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