2    Carrots; finely sliced

      2 md Potatoes; sliced

      1 c  Cabbage; shredded

      2 c  Bean sprouts

      1 tb Oil

      1 c  Tofu; cut in 1 inch cubes

      1 c  Cucumber; sliced

      2 md Tomatoes; sliced

      1    Scallion

-----------------------------------SAUCE-----------------------------------
      1 tb Oil

      1    Garlic clove; up to 2

           -crushed
      1 sm Onion; grated

      1    Green chili;finely chopped

           -OR-
      1 ts -Chili powder

    1/2 c  Peanut butter; crunchy

      1 ts Lemon juice; or vinegar

    1/2 c  Coconut, creamed; melted in

    1/2 c  -Water

           -Salt
  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.