Heat the oil in a frypan over medium heat, then add the Malay Satay and tofu and fry until golden and crispy on all sides. Set aside.
Bring a pot of lightly salted water to the boil and cook the potato cubes until they are just soft. Set aside.
Blanch the rest of the vegetables (green beans, cabbage and bean sprouts), separately, until cooked to the desired texture.
To make the gado-gado sauce, add the Malay Satay to a frypan and roast it over low heat until fragrant, about 2 minutes. Set aside.
To the same frypan, add peanut oil and Coco's Organic Coconut Blend, and stir over low heat.
Mix in the peanut butter, roasted spice, and the water, a couple of tablespoons at a time. You may add more or less water depending on the consistency you want to achieve. Stir in the fish sauce and remove from the heat.
To assemble the salad, place the vegetables, tofu and boiled eggs on a platter and drizzle with gado-gado sauce.