Lazy tofu (lan doufu) with chili oil topping

Wash the soybeans, cover with water an inch or two above them and soak in the fridge overnight.

Blend with the litre of water, in two batches; set the soy milk aside.

Blanch the greens until completely soft and a chopstick pokes through, about five minutes for baby napa.

Rinse under running water, squeeze out the moisture, mince finely to about half a centimetre and squeeze again.

Heat the oil or lard in a wok over high heat, add the blended soybeans and bring to a boil.

Keep at a rolling boil at least 10 minutes to cook out the lectins, adding water if it reduces too fast and stirring so it does not stick; about 20 minutes until thick and bubbly.

Drop to medium, add the vegetable and cook a minute or two; season.

For the topping, fry the minced larou in the oil over medium-low about two minutes until the oil is infused.

Add the garlic and ginger and fry a minute; add the chili paste and fry slowly about two minutes until it stains the oil.

Add the optional chili powder, fry briefly, then season with white pepper and dark vinegar.

Smother the topping over the lazy tofu; mix, then spoon over white rice and serve with pickles.