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.
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.