Blend all of the chilli garlic vinegar ingredients to fine pieces. Heat chilli vinegar in a small saucepan for about a minute (you can skip the heating step if you prepare this condiment the day before). Decant to a heat proof glass jar.
Use a pestle and mortar to pound the coriander root, garlic, and white peppercorns into a rough paste.
Add the water to a large saucepan and knock the heat up to high. Add the paste from the previous step, ground black pepper, sugar, pa lo powder, thin soy sauce, rice wine, sweet soy sauce, vegan oyster sauce, black soy sauce, refined coconut oil, salt, pandan leaves, yuba sticks, TVP, and fried tofu. When the liquid boils, bring the heat down to medium low. Cover and simmer for 2-3 hours.
When you're ready to eat, blanch of a leaf or two per person of mustard greens in the stock (for about a minute). Remove and slice.
Dish up 1-1½ cups cooked rice per person and top with ¾-1 cup of stew (mostly solids with a little bit of stock). Top with the blanched pickled mustard green slices and fresh coriander. Serve alongside chilli garlic vinegar, raw bird's eye chillies, and raw garlic as condiments.