To make satay sauce, heat oil in a wok over medium heat then fry peanuts until just golden; about 4 minutes. Remove with a slotted spoon then drain and cool.
Pound peanuts in a mortar and pestle or grind the peanuts into a fine powder; set aside.
Crush garlic, shallots, shrimp paste, chillies and tomato with a pinch of salt in a mortar and pestle or process in a small blender.
Heat oil in wok and fry garlic mix for a minute or two then add palm sugar, kecap manis and water. Bring to a boil and add ground peanuts. Simmer stirring occasionally until sauce thickens.
Add kaffir lime leaves and lime juice and extra salt to taste.
For the salad: In a large saucepan bring lightly salted water to the boil then blanch cabbage, beans, carrots and cauliflower separately; refresh in cold water. Do not overcook vegetables but keep them crunchy.
Heat oil in a wok or frying pan and fry tofu until golden brown; drain and set aside.
To serve, arrange lettuce around the edges of serving plate, pile the vegetables in the middle. Arrange eggs, potatoes, bean sprouts and tofu on top, dress with satay sauce and sprinkle with fried shallots.