Cut firm tofu in 1” thick slices, dry on paper towel. Cut in 1” square dices, dry on paper towel. Put in plastic bag with Tsp garlic powder, Tsp white pepper, Tsp flaked seasalt, shake till coated. Add Tbs corn starch, Tbs flour, shake till coated.

Test Fry one 1” square dried and coated tofu dice 2 minutes in 350F degree peanut oil, 1” deep, when golden brown, flip, fry 2 more minutes. Deepfry the rest of the tofu, drain and cool.

Make the peanut coconut cream sauce: put a cup of unroasted spanish peanuts, cup of dried coconut flesh, two kemiri nuts, two Tbs palm sugar, two Tbs soy sauce, one Tbs fermened hot red pepper sauce in food processor, add cup of water, puree. Taste, add water if you want less pasty. Put in saucepan, bring to boil while stirring, simmer till creamy, about ten minutes. This sauce is called “gado-gado”. Stays fresh in fridge two weeks.