Hot and Spicy Tofu with Pasta - serves 2

1 3/4 tsp peanut or vegetable oil
1/2 cup each red bell pepper strips and sliced onion
1 small garlic clove, minced
1/2 cup canned ready-to-serve low-sodium chicken broth
2 tbsp dry sherry
1 tsp cornstarch
2 tbsp reduced-sodium soy sauce
1/4 tsp hot chili oil
1/2 pound firm-style tofu, cut into 1-inch cubes
1 cup cooked Japonese buckwheat pasta(soba) or thin egg noodles(hot)
1 tbsp finely chopped cilantro

In 9-inch nonstick skillet heat peanut oil; add pepper, onion, and garlic and cook over medium-high heat, stirring occasionally, until tender-crisp, about 3 minutes.
In 1-cup liquid measure combine broth, soy sauce, sherry, cornstarch. Stir into vegetable mixture and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; add tofu, stir to combine, and cook until heated through, about 2 minutes.
To serve, on serving platter arrange pasta, top with vegetable-tofu mixture, and sprinkle with cilantro.