Since my Rainbow Potato Salad recipe is my most popular summer recipe, I figured it was about time I share my macaroni salad recipe! Since we're smack dab in the middle of summer (and a long weekend), the time seems just right. This is a pretty typical deli-style macaroni salad recipe: it's a little creamy, nice and tangy, and just slightly sweet. During this step, you’re going to combine all the flavour components of the dish.
My version is full of crunchy vegetables like broccoli florets, grated carrot, green onion, red bell pepper, and celery. Heat up a clean, empty wok until hot then add the oil (if using non-stick cookware, add the oil first then heat). Put in the minced meat and minced ginger. Stir-fry over high heat until the meat loosens and becomes pale. If there's one ingredient that takes this salad from good to AMAZING, it's the smoked tofu. I used Soyganic Smoked Tofu but I'm including a homemade tofu swap if you can't get your hands on store-bought smoked tofu. I've got a few tips and substitutions to keep in mind if you decide to make this salad. I looove pickles so this dressing is a little on the pickle-y side - you can sub some or all the pickle juice for white vinegar if you prefer something tangy but not pickle-y. If you make this salad start to finish, it's best eaten within a couple of days. This easy tofu recipe takes just a few minutes to prepare and makes a wonderful side dish. If you want to prep the salad ahead of time, whip up the dressing and prep the vegetables/tofu/macaroni noodles separately.
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