Tempeh Stir-Fry with Mushrooms & Peppers

• 1 pack (200g) Better Nature Organic Tempeh, torn into chunks
• 1 cup (125g) chestnut mushrooms, roughly chopped
• 1 red or orange pepper, roughly chopped
• 3 spring onions, finely chopped
• 4 tbsp soy sauce
• 4 tbsp lemon juice
• 2 tbsp sesame oil
• 2 tbsp runny peanut butter
• 2 tbsp honey or maple syrup
• ¼ tsp chilli flakes
• Serve with rice or noodles of your choice (optional)

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1. In a bowl, mix together the peanut butter, lemon juice, chilli flakes, honey/maple syrup, half the soy sauce (2 tbsp) and half of the sesame oil (1 tbsp). Use a fork to whisk until fully combined.
2. Use your hands to tear the tempeh into small bite-sized chunks. Add the chunks 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 morning of and leave it to marinade all day in the fridge for a more intense flavour.
4. After 1 hour, chop the mushrooms, pepper and spring onions. Heat the remaining sesame oil (1 tbsp) to a wok/large frying pan on a medium heat and add the chopped mushrooms, peppers and spring onions, along with a splash of water (about 2 tbsp), cover with a lid and steam for 10 minutes, mixing every now and then. Add the remaining soy sauce (2 tbsp) and mix again.
5. 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 and enjoy!