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Ingredients:
1  Package firm tofu
1  tsp. Kecap manis
Oil, for deep frying
6 cup  Mixed vegetables *
Hard-boiled eggs, for garnish
Fried Onion Flakes for garnish
* a variety of the vegetables: cabbage, carrots, bean sprouts, etc

---GADO-GADO SAUCE---
1 tbsp. Minced garlic
2 tbsp. Minced shallot
1 tbsp. Minced fresh galangal or
1 tsp. Ground galangal
1 tsp. Dried shrimp paste
1/2 tsp. Ground dried chile or
1/4 tsp. Sambal ulek
1 cup  Oil
1/2 cup  Raw peanuts
1 tsp. Brown or palm sugar
1 cup  Coconut milk 
Salt, to taste
Juice of 1/2 lime, to taste

Preparation:
1. Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.  Fry in 350 F oil until golden brown and puffy; transfer to paper towels to drain.  Reserve oil to cook peanuts.

2.  One at a time, blanch vegetables in lightly salted water, rinsing them in cold water  to stop cooking as soon as they reach the desired degree of doneness.  Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes  may take several minutes depending on size and tenderness.  Do not blanch cucumbers, watercress, and tomatoes. use them raw.

3.  Place Gado-Gado Sauce in a small bowl in the center of a large platter. Arrange vegetables on platter around sauce.  Garnish with wedges or slices of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto each plate and dip vegetables into sauce. 

GADO-GADO SAUCE:

1.  To prepare sauce in a mortar:  Pound garlic, shallot, galangal, shrimp paste, and chile to a paste.

2.  In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact. Fry peanuts until lightly browned; transfer to paper towels to drain.  When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to  facilitate blending.  (May be made up to a week ahead and stored covered in refrigerator.)

3.  Remove all but 2 tablespoons oil from pan and reserve for another use. Return pan to medium-low heat and add pounded mixture. Cook until quite fragrant, but do not burn.  Add peanuts, sugar, and coconut milk and bring to a boil, stirring.  Simmer until thick and season to taste with salt and lime juice.  Allow to coot to room temperature before serving.

Makes 1 cup.