Chef’s Plate Review: Crispy Five Spice Tofu

Chef’s Plate is a subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join. Their recipes begin at $10.95 per plate for the 2-Person Plan and $9.75 per plate for the Family Plan. A Year of Boxes pays for this subscription.

I’m sitting here trying to think of something to tell you about Chef’s Plate that I haven’t already told you, and I’m coming up blank. I rave about this box every time I post a review and I don’t want to sound like a broken record. So…..maybe I will point out a few of the things I love about this subscription now that I have been able to compare it to a couple other meal delivery services in Canada:

What I Love About Chef’s Plate

• Each plan allows you to choose whether you want to receive 2, 3 or 4 recipes per week (this isn’t always the case with other subscriptions, sometimes you don’t have the option to choose only 2 recipes per week)
• The Family Plan is only $9.75 per plate (other subscriptions are a little more expensive)
• With the 2-person plan you can choose from 7 different recipes each week (some other subscriptions don’t give you as many options to choose from each week)
• The recipe cards are very detailed (not always the case with others)
• They usually have at least one dairy-free menu option – YAY!

Here’s a look at one of the recipes I made last week:

Recipe: Crispy Five Spice Tofu

Ingredients:

• 1 pack extra firm tofu
• 7 oz cauliflower
• 7 oz broccoli
• 1 1/2 oz peanut butter
• 1 red onion
• 1 lime
• 1 oz sesame oil
• 1/2 oz tamari
• 3 g Chinese five spice
• 1 pack brown sugar

Directions:

• preheat oven to 450
• dry tofu with paper towel, cut into 1/2 inch pieces, in large bowl mix tofu with Chinese Five Spice and 2 tbs cooking oil, arrange on baking sheet, roast for 15 minutes
• halve and peel red onion, cut one half into 1 inch petals, small dice the other half, cut broccoli into 1 inch florets, grate the cauliflower
• in bowl used for tofu, add broccoli, red onion and 1 tbs cooking oil, toss to coat, arrange vegetables on baking sheet beside the tofu, roast for 10-15 minutes until the vegetables and tofu are crisp, remove from oven
• while vegetables cook heat 1 tbs oil in large pan, add diced onion and cook for 3-5 minutes, add the cauliflower and cook for another 5-7 minutes until slightly crisped, season with salt and pepper, remove pan from heat
• in small bowl add the peanut butter, sesame oil, tamari, brown sugar, lime zest and juice from half lime, add 2 tbs water and whisk to combine
• plate the cauliflower rice with tofu and vegetables on top, drizzle with peanut sauce and garnish with remaining lime wedges
• enjoy!

XOXO