Tara Guinness has worked her magic and the result is this beautiful dish..colourful, vibrant and tasty. Combine the warmth of the Tohu, the twang of lemongrass and the crunch of the red cabbage to make this heartwarming dish. Tara co-founded The Feconomy, a podcast and intimate supper club concept, alongside running her own cooking workshops and classes, Tara Cookery. We were lucky enough to be invited to their vegan night a while ago, and when she agreed to do a guest recipe for us, we jumped for joy!

Serves: 2

Cooktime: 15min

Prep time: 30m

Difficulty: Easy


Gluten Free

everything you need

1/4 of a red cabbage
1 lemon
8 lemongrass
2 cloves garlic
200g Tohu
2 tbsp Vegetable oil
1 bunch spring onions
3 tbsp soy sauce
half a red chilli
Fresh coriander leaves and sesame seeds to garnish

Step 1

Very finely slice the cabbage and mix together in a bowl with the lemon juice.
Leave to turn pink and soften. Minimum half an hour.
Top and tail the lemongrass and peel away the tough outer layer. 

back to ingredients

Step 2

Chop the lemon grass into 1 inch pieces and put into a blender.
Blitz until it looks like lots of little hairs.
Add the garlic cloves and blitz. Blend really well.
Scrape the mix down the sides and keep blitzing. 

Step 3

Slice the block of Tohu into 1 inch thick rectangles.
Slice the spring onions and chilli finely. 

Heat the oil in a large frying pan, add half of the sliced spring onions.
After a few minutes add the lemongrass and garlic mix to the pan.
Once the lemongrass looks a bit disintegrated and smells fragrant (2-3 minutes), add the Tohu in one layer on a medium heat. Fry for a few minutes. Flip the Tohu over and fry the other side for a couple of minutes. 

Step 4

Add the soy sauce and toss all of the ingredients together in the pan. 

Divide the Tohu between two plates and garnish with the rest of the spring onions, sliced red chilli, sesame seeds and coriander.
Put a handful of the red cabbage on the side.
Eat hot or leave to cool to room temperature.

Tara Guinness is a professionally trained chef with a diploma from Leith’s School of Food and Wine in London.

With traditional french culinary training under her belt, she moved to India where she worked in remote hotel kitchens, teaching western cooking and catering management.

Once back in the UK, Tara worked in restaurants for two years before starting Tara Cookery, providing private cooking classes in people’s homes and group classes in Notting Hill. Find out more about Tara Cookery

“We’re living in a time where we are having to be more conscious and thoughtful about our purchasing decisions. The environment is a leading factor for this, but also, what you buy and who you buy it from is a political act in terms of feminism.

Born from a love of food, coffee and conversation, founders Tara Guinness and Pip Jolley have joined forces to host food events that put female led businesses at the forefront. This is more than girls helping girls, the feconomy was started to inspire and encourage everyone to think about where they spend their pounds, and how they can better support the female economy.

Support the Feconomy.”

Have you tried … Sticky Sesame Tohu?