Vegetarian Gado Gado

2 squares tofu, fried and sliced
3 medium potatoes, boiled and sliced
1 carrot, thinly sliced and boiled for 2 mins and drained
1/2 cucumber, sliced thinly
1/2 cup bean sprout, boiled for 3 mins and drained
1 1/2 cup shredded cabbage, boiled for 2 mins & drained.
1 cup long bean, boiled for 5 mins & drained
1 egg, hard boiled and cut into half
8 tbs peanut butter cream, boiled with 1 cup water, add brown sugar, salt and chili to taste and stir until boiling and in creamy texture.

In a large serving bowl or on a platter, arrange the vegetables in layers as follows:

Potatoes on the bottom, then the cabbage, carrots, bean sprouts, long beans, cucumber, fried tofu and egg.
Pour the warm Peanut Sauce over the salad
Additonal if you can find tempe, thinly sliced and fried until crispy and put on top of gado gado.

Serve at room temperature.