This is a great way to use leftover chicken or pasta. If you don’t want to fry the tofu, you can add it to the sauce with the chicken to heat it up. Of course, this tastes even better the second day.
1 Rotisserie Chicken Or 2 Cups Leftover Chicken Breast
1 carton Firm Tofu, drained
Vegetable Oil For Frying
8 ounces Spaghetti, cooked al dente & drained
Peanut Butter Sauce:
⅛ cup Regular Soy Sayce
½ Tbsp Dark Soy Sauce
⅛ cup Natural Peanut Butter
1 Tbsp Rice Wine Vinegar
1 Tbsp Light Brown Sugar
½ tsp Red Pepper Flakes Or Chili Oil
2 ½ Tbsp Chicken Stock
Chopped Peanuts, optional
Green Onions, thinly sliced
Make the sauce: Combine all the sauce ingredients in a blender and puree for about 20 -30 seconds. Transfer the sauce to a small saucepan and heat it until hot and then keep warm over low heat while you’re preparing the rest of the ingredients.
Slice the block of tofu in half, horizontally. Then cut each slab into 16 triangles. Blot with paper towels. Deep fry (360 degrees) or shallow fry (medium-high heat) the tofu until golden and crisp. Drain on paper towels.
Remove the breasts from the rotisserie chicken. Discard the skin and cut the breasts into small bite size pieces. Reserve the rest of the chicken for another use. Add the chicken to the warm sauce.
If you’re using leftover spaghetti, reheat it gently in the microwave.
In a large bowl, combine the spaghetti, tofu, sauce and chicken and combine well. Garnish with chopped peanuts and green onions, if desired.