Ingredients
4
oz uncooked spinach fettuccine or fettuccine, broken into 3-inch pieces
1/2
cup vegetable broth
1/3
cup dry white wine or vegetable broth
1
tablespoon cornstarch
3
tablespoons hoisin sauce
1/8
teaspoon pepper
1
package (14 oz) firm tofu packed in water, drained
2
tablespoons vegetable oil
1 1/2
cups bite-size fresh cauliflower florets
1
large red or green bell pepper, cut into bite-size strips
2
cloves garlic, finely chopped
1/3
cup sliced almonds, toasted
Preparation
Cook and drain fettuccine as directed on package.
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. Add cauliflower and bell pepper; cook and stir about 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
Add remaining tablespoon oil to wok; rotate wok to coat side. Add tofu and garlic; cook and stir gently over high heat 5 minutes. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in vegetables and fettuccine; heat through. Sprinkle with almonds.
