• 1 fresh firm tofu, abt 330g – cut into 1x1cm cubes
  • 500g frozen mixed seafood (e.g. mussels, clams, prawns, baby squids, crabsticks, etc.), defrosted
  • 350g semi-cooked potatoes, cut into 1x1cm cubes
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, minced
  • 2-3 tbsp spicy lemongrass paste (please see recipe below)
  • 2 tbsp thai fish sauce
  • 1 tbsp light soy sauce
  • 1 tsp palm sugar (or granulated sugar)
  • salt & pepper, to taste



    Serves 4
    Prep time 10-30 mins
    Cook time 20 mins
    Total time 30-50 mins
total time


  1. Heat a tbsp vegetable or sunflower oil in a wok on medium fire. Add in potatoes and fry till slightly golden and cooked. Scoop out of wok onto a plate and leave aside till later.
  2. Heat another tbsp oil in same wok and add in onion and garlic, stirfry quickly till onion’s translucent, abt 2-3 mins.
  3. Add in spicy lemongrass paste, stirring quickly to mix, abt 3 mins.
  4. Add in mixed seafood and potatoes, sauces and sugar. Fry till seafood’s cooked, abt 3-5 mins. Add salt and pepper to taste.
  5. Give it another few gentle stir and serve while hot..  🙂

Ingredients and preparation for the Spicy Lemongrass paste:

  • 5 fresh lemongrass
  • 25 dried chillies, remove some seeds for less spiciness and soaked in warm water for 30 mins
  • 3.5cm fresh ginger root
  • 8 garlic cloves
  • 100ml vegetable oil
  1. Remove outer layer (and dried) layer of lemongrass, using only the white part, slice thinly.
  2. Cut soaked dried chillies, ginger and garlic into smaller pieces.
  3. Blend or grind all ingredients including oil into a coarse paste.  (Oil’s added to make blending or grinding easier.)

Leftover or extra lemongrass paste can be stored in the fridge for abt 1 month and in the freezer for upto 3 months.

So here’s another look at Spicy Lemongrass Tofu & Mixed Seafood again.. It was satisfyingly good.. 🙂


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