1. In a bowl, mix together the peanut butter, lemon juice, chilli flakes, honey/maple syrup, half the soy sauce and half of the sesame oil. Use a fork to whisk until fully combined.

2. Use your hands to tear the tempeh into small bite-sized chunks and add these to the marinade bowl, tossing until completely coated.

3. Set aside for 1 hour to allow the flavours to absorb into the tempeh. You can even do this the night before or the morning of and leave it to marinade all day in the fridge for a more intense flavour.

4. After an hour, chop the mushrooms, pepper and spring onions. Heat the remaining sesame oil in a wok/large frying pan over medium heat and add the chopped veg, along with a splash of water (about 2 tbsp).

5. Cover with a lid and steam for 10 minutes, mixing occasionally. Add the remaining soy sauce and mix again.

6. Add the tempeh and all the marinade and mix well, so all the vegetables are coated in the sauce. Cook for a further 5 minutes.

7. Serve with cooked rice noodles. Enjoy!

This recipe for sticky peanut butter tempeh stir-fry is packed with prebiotic gut goodness