Place all the cleaned and sliced/chopped vegetables in a container, store in the fridge.

Clean the firm tofu, cut into several pieces, then boil until it comes to a boil (you can add a little salt).

Add the roasted and ground peanuts, palm sugar, granulated sugar, salt, and tamarind water, stir well and cook until the water reduces to the desired thickness.

Let it cool slightly, add white vinegar, stir well, and taste.

Serving: Arrange all the vegetables and firm tofu, drizzle with peanut sauce, and sprinkle with whole roasted peanuts, red crackers, and noodle crackers.