Meanwhile, in small bowl, mix broth, wine, cornstarch, hoisin sauce and pepper; set aside.
Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
Cut into 3⁄4-inch cubes; set aside.
Heat wok or 12-inch skillet over high heat.
Add 1 tablespoon of the oil; rotate wok to coat side.
Cook and stir cauliflower and bell pepper in oil about 4 minutes or until crisp-tender.
Remove vegetables from wok.
Add remaining 1 tablespoon oil to wok; rotate wok to coat side.
Cook tofu and garlic in oil over high heat 5 minutes, stirring gently.
Stir in reserved broth mixture; cook and stir about 1 minute or until thickened.
Stir in vegetables and fettuccine; cook until thoroughly heated.
Sprinkle with almonds.
Notes & Wine Advice
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.Uniquely flavored hoisin sauce can best be described as an Asian barbecue sauce, yet it’s nothing like its American counterpart! It can be found near the other Asian sauces.