Gado Gado Platter

1. Whisk coconut milk, peanut butter, lime juice, tamari (or soy sauce), sugar and ginger in a medium bowl. Thin with water, if needed, to achieve a pourable consistency. Set aside.

2. Bring a large saucepan of water to a boil over medium-high heat. Set a large bowl of ice water by the stove. Cook beans in the boiling water until tender-crisp, 2 to 3 minutes. Use a slotted spoon to transfer to the ice water.

3. Pour off all but 1 inch of water from the saucepan and add a steamer basket. Add cabbage, cover and steam over medium-high heat for 3 minutes. Transfer the cabbage to the ice bath to cool. Drain the vegetables; pat dry.

4. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, 3 to 5 minutes. Transfer the shallots to a small bowl, leaving the oil behind. Increase heat to medium-high. Add tempeh and cook until the edges are browned, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate to drain.

5. Arrange eggs, tomatoes, carrots, bean sprouts, cucumber and krupuk (or rice crackers) on a large platter. Add the beans, cabbage, tempeh and shallots. Serve with the reserved dressing.

To make ahead

Refrigerate dressing (Step 1) for up to 3 days.

Tip

Less-sodium tamari, sometimes called tamari "lite," cuts the amount of salt per serving by 50% compared to the regular version—and without sacrificing flavor (we tried them side by side in a blind taste test). It even has 100 mg less sodium than low-sodium soy sauce. People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.