Recipe by April Viar 

Creamy, crunchy peanut noodles that deliver big comfort and serious satisfaction

Skippy noodles are one of those meals that instantly feel comforting and energizing at the same time. The creamy richness of peanut butter paired with crunchy tofu and fresh vegetables makes every bite deeply satisfying. These noodles can be served warm or chilled, which makes them perfect for meal prep, quick lunches, or easy dinners that still feel exciting.

Using Certified Vegan Skippy Creamy Peanut Butter gives this dish its signature flavor and texture, while crispy tofu adds protein and bite. The savory peanut sauce is balanced with lime, ginger, and a touch of heat, creating noodles that are hearty, flavorful, and incredibly filling without feeling heavy.

Why You’ll Love This Recipe

• Creamy and Crunchy – Rich peanut sauce paired with crispy tofu.
• Protein-Packed – Peanut butter and tofu keep it filling.
• Hot or Cold Friendly – Delicious either way.
• Meal Prep Ready – Holds up well for leftovers.

Skippy Noodles

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• Author: April Viar
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Creamy Peanut Butter Noodles with Crispy Tofu

These creamy peanut butter noodles are tossed with crispy tofu, fresh vegetables, and a savory peanut sauce made with Certified Vegan Skippy Peanut Butter. Packed with protein and bold flavor, they are delicious served warm or cold.

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Ingredients

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• 1 cup Certified Vegan Creamy Skippy Peanut Butter

• 16 oz extra firm tofu, cut into short thin strips

• 1 tablespoon olive oil

• 3 tablespoons Bachan’s Original Japanese Barbecue Sauce

• 8 oz lo mein noodles

• 2 cups carrots, cut into short thin strips

• 2 cups cucumbers, cut into short thin strips

• 1/2 cup chopped cilantro

• 2 scallions, diced

• 1 teaspoon maple syrup

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ginger powder

• 1 1/2 teaspoons lime juice

• 1 tablespoon sriracha

• 1 teaspoon toasted sesame oil

• 1 teaspoon chili paste

• 1 teaspoon rice vinegar

• 1 teaspoon miso

• 1 tablespoon water

• Pinch of sesame seeds, for garnish

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Instructions

1. Preheat the air fryer to 400°F. In a large bowl, combine tofu, olive oil, and 1 tablespoon of Bachan’s sauce. Toss until tofu is well coated.

2. Air fry the tofu for 10 minutes, or until golden brown and crispy.

3. In a pan over low heat, add peanut butter, remaining Bachan’s sauce, maple syrup, lime juice, garlic powder, ginger powder, sriracha, toasted sesame oil, chili paste, rice vinegar, miso, and water. Whisk for a few minutes until smooth and fully combined. Remove from heat.

4. Cook lo mein noodles according to package directions. Drain and transfer to a large bowl.

5. Add peanut sauce, crispy tofu, cucumbers, carrots, cilantro, and scallions to the noodles. Toss until everything is evenly coated.

6. Garnish with sesame seeds and serve warm or chilled.

Notes

Toss tofu while hot so it stays crisp when mixed with the noodles.

Whisk the sauce gently over low heat to prevent sticking.

Chill before serving if you prefer a cold noodle salad.

Soy sauce can substitute for Bachan’s, but increase maple syrup to balance the salt.

Nutrition info is approximate.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Air Fryer, Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 620kcal
• Sugar: 9g
• Sodium: 780mg
• Fat: 36g
• Saturated Fat: 7g
• Unsaturated Fat: 29g
• Carbohydrates: 48g
• Fiber: 7g
• Protein: 26g