Steam or parboil the carrots & potato slices for 5 minutes. Then cook
the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the
vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in
wok or pan & cook it for 3-5 minutes, turning from time to time until
it is golden all over. Now arrange the steamed vegetables in layers
on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put
the tomatoes and tofu on top. For the sauce, heat the oil in a wok or
large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add
the peanut butter, lemon juice or vinegar and coconut milk and simmer
for 2-3 minutes. The sauce should be thick but pourable so add more
lemon juice/coconut milk if necessary. To serve, pour the hot sauce
over the vegetables and garnish with scallion, onion slices.
