Recipe + Photos by April Viar 

Skippy noodles are the best. The creaminess of the peanut butter and crunchy texture with each bite is absolutely delicious. They can be served hot or cold. To make these savory noodles, I used Skippy’s Certified Vegan Creamy Peanut Butter. Great for a healthy lunch or dinner. Packed with protein from the tofu and the peanut butter. You will find these noodles so satisfying and filling. I used an airfryer to make the tofu nice and crunchy. If you do not have an airfryer, you can use an oven with the same directions. 

Servings: 4

INGREDIENTS

  • 1 cup of Certified Vegan Creamy Skippy Peanut Butter
  • 16 oz pack extra firm tofu cut into short thin strips
  • 1 tbsp olive oil 
  • 3 tbsp 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
  • ½ cup chopped cilantro
  • 2 scallions, diced
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 1/2 tsp lime juice 
  • 1 tbsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp chili paste 
  • 1 tsp rice vinegar 
  • 1 tsp miso
  • 1 tbsp water 
  • Pinch of sesame seeds (for garnish)

DIRECTIONS

  • Preheat the airfryer to 400 F. In a large bowl, add tofu, olive oil and 1 tbsp of Bachan’s. Mix everything till the tofu is covered. 
  • Air fry tofu for 10 minutes till golden brown and crispy. 
  • In a pan on low heat, add peanut butter, 2 tbsp Bachan’s, maple syrup, lime juice, garlic powder, ginger powder, Sriracha, toasted sesame oil, chili paste, rice vinegar, miso and water. Whisk everything together for a couple minutes until you have a blended smooth sauce. Remove from heat. 
  • Prepare 8 oz of Lo Mein Noodles per the directions on the package. Once noodles are cooked, drain and place them in a large bowl. Add the savory peanut butter sauce, tofu, cucumbers, carrots, cilantro and scallions to the noodles and stir everything together really well. 
  • Garnish with sesame seeds and serve the dish warm or chilled.  
NOTES

For this recipe I used Wei-Chuan Organic Chinese LoMein. Most Lo Mein noodles are vegan and you should be able to find them at your local grocery store. If you do not have any Bachan’s in the pantry you need to pick some up the next time you are out because it is so good on everything. If you need to substitute you can use soy sauce as a replacement but you will need to up the maple syrup 2 ½ tsp instead of 1 tsp. 

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