Crispy Peking Oumph!

This exciting new Vegan food Product, Oumph! Really lends itself to this kind of recipe. Like Tofu it is made with soya, and also like tofu it is highly absorbent, there for it will suck up whatever marinade you put on it. You can stir fry it or bake it in the oven. I like to chop it into smaller pieces so it goes crispy in the edges and chewy in the middle.It makes converting some of your favourite recipes to 100% plant based easy peasy.

SERVES:
02-04

Ingredients
Instructions

Ingredients

Marinated Oumph!

280g bag of The Chunk Oumph!

2tbs sesame oil

4 tbsp. tamari

2 tbsp. maple syrup

1/8 tsp cayenne pepper

1 ½ tsp Chinese five spice

Zest and juice of half an orange

To serve

Chinese pancakes 10-12

Half a cucumber thinly sliced

Bunch of spring onion thinly sliced

Shop brought hoi sin sauce, I like blue dragon

First remove the Oumph from the freezer.

Instructions

Combine all the marinade ingredients together and add the oumph! Set aside for at least 30 minutes. Ideally you would leave it for a couple of hours. It will defrost gradually over about 30 minutes. you can microwave it to defrost then add the marinade.
When you‘re ready to serve, pre heat the oven to 180°C.
Place the oomph and any leftover marinade into an oven proof dish. If you like you can chop the large pieces a little smaller or do it after cooking. Place into the oven for about 20 minutes stirring half way.
It‘s ready when it‘s starting to caramelised at the edges.
Place your vegetables onto a serving plate, warm up your pancakes and place the hoisin into a serving bowl.
Remove the Oumph! from the oven and serve alongside the pancakes and vegetables.
This will serve 2 adults as main or 4 as a snack or starter.