CookingBomb Recipes
Prep Raw, Eat Fresh: 8 Chinese Vegetarian Recipes for the Whole Week
The complete guide to the Prep Raw, Eat Fresh vegetarian meal prep system. Two sauce jars, one-pot blanching guide, steaming safety guide, and links to all 8 individual recipes.
Napa Cabbage Tofu Rolls (白菜豆腐卷)
Blanched napa cabbage leaves rolled around a savory tofu, shiitake, and edamame filling. The V-cut on the stem is the one trick that makes everything work.
Crack-an-Egg Veggie Base (白菜竹笋蒸蛋)
Freeze a raw vegetable base on Sunday. On weeknight steam it for 20 minutes, crack fresh eggs on top, and steam 5-7 more minutes. The smartest dish in the whole...
Tofu Spinach Veggie Balls (菜团子) — Chinese Freezer Meal Prep
Tofu spinach veggie balls with a golden 3-coat cornmeal crust. Packed with spinach, carrots, and shiitake. Your kids will think it is a snack.
Black Bean Mushroom Stuffed Tofu Puffs (豉汁酿油豆腐)
Stuffed tofu puffs with fermented black beans, two kinds of mushrooms, and edamame. Freeze raw, steam until hot, pour the Sweet & Sour Dim Sum Sauce over at the end.
Steamed Preserved Mustard Greens with Tofu Rolls (梅干菜响铃卷)
Makes 1 container Prep time 20 min prep From frozen Check from 22–25 min 梅干菜 — is Shaoxing dried preserved mustard greens. Dark, earthy, intensely savory, with a smell that...
Garlic Cabbage Yuba Noodles (蒜蓉白菜腐竹粉丝)
Makes 1 container Prep time 15 min prep From frozen Check from 18–20 min This is the dish that surprises people. It looks like a simple vegetable side. Then you...
Garlic Broccoli & Lotus Root 蒜蓉西蓝花莲藕
Makes 1 container Prep time 15 min prep From frozen Check from 15 min — do not overcook Most people think frozen broccoli means grey, soggy broccoli. This dish proves...