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 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...
Tofu Skin Veggie Rolls 豆腐皮素菜卷
Makes 6–8 rolls per container Prep time 20 min prep From frozen Check from 18–20 min It is thin pressed tofu skin, and it is both the wrapper and an...