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“Tempeh is made from fermented soya beans and is rich in prebiotic fibre that can benefit the gut bacteria. Tempeh has been shown to have anti-inflammatory effects, may improve cognition and support digestive health.” Dietitian Dr Sarah Schenker

Gluten free, dairy free.

2 people


  • 100 g tempeh, cut into 2cm cubes
  • 1 tbsp coconut oil
  • 2 large handfuls mixed salad leaves
  • 1 small handful young coriander leaves, whole
  • 1 spring onion, thinly sliced on the diagonal
  • 5 radishes, thinly sliced
  • 1 small mango, cubed
  • 1 small avocado, cubed
  • 5 cherry tomatoes, quartered
  • 2 tbsp sweet chilli sauce
  • 1 tsp lemongrass paste
  • 1 tsp garlic paste
  • 1 tsp 1 tsp fish sauce
  • - Juice of half a lime
  • - Handful of coriander leaves
  • 1 tbsp toasted sesame seeds



Heat the coconut oil in a frying pan and add the tempeh cubes. Fry for 5 minutes, turning occasionally to ensure the cubes are golden on all sides. Season well with a pinch of salt and freshly ground black pepper.


Arrange the salad ingredients in a large bowl and add the tempeh.


Place the chilli sauce in a bowl with the lemongrass, garlic, fish sauce and lime and whisk together to make a dressing.


Drizzle over the dressing and sprinkle with the coriander leaves and the toasted sesame seeds.


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Writer and expert
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