How to pack laksa to take to work?
Every week I make a pot of soup to bring to work for lunch. This week I am making a vegetarian laksa, with coconut-curry broth, rice vermicelli, fried tofu and vegetables (I'll be using bean sprouts, carrots and snow peas). How should I pack it to bring to work? I'm thinking broth in a Thermos and the other stuff all packed together in a Tupperware container? Or should I put everything in the Thermos? I want the vegetables to be somewhere between crisp and soggy- should I blanch them first or something? I haven't seen any recipes for make-ahead laksa!
think like pho takeout
broth in one container, the rest in another.
i would blanch the veg. but i also avoid eating laksa for lunch because it makes me smelly......
(not judging! my hair is like a sponge)
I agree with dumpycactus, the spongy-haired nonjudgmental one...
-Bring liquid in one microwavable container, hopefully allowing for room to add other ingredients.
-Preblanch veggies and put in seperate container along with bean sprouts
-Fried tofu - is it the prefried stuff? If so, it can probably go into the veggie container. If you're frying it, of course you want to let it cool before stowing it in anything.
-The rice vermicelli could probably go into a plastic bag if you don't have room in the veggie container.
When you get to work, I guess it's going in the fridge...
When it's time to eat,
-Slowly preheat laksa broth in microwave until it gets slightly hotter than you'd like.
-Place vermicelli in hot broth, check temp after gently stirring and tempering the vermicelli, and reheat slowly if needed. It should still be hotter than you'd eat it at.
-Check temp again - add tofu and veggies and gently stir to temper veggies and tofu.
-Add bean sprouts last.
-Burp outside after finishing or lose a couple of paygrades...
It's from a UK cookbook called New Vegetarian, and I think the recipe is somewhere on a BBC site as well. It called for pumpkin, but I used different veggies.