Instructions: Cut the bean curd into 1-inch cubes and set aside. Heat the oil in a preheated wok.

Add the scallions, celery, broccoli, zucchini, garlic, spinach, and bean curd and stir-fry for 3-4 minutes. To make the sauce, mix together the vegetable stock, soy sauce, hoisin sauce, chili powder, and sesame oil in a flameproof casserole dish and bring to a boil.

Add the vegetables and bean curd, reduce the heat, cover, and simmer for 10 minutes.

Transfer to a warm serving dish and serve immediately with rice.

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