Gado Gado (Indonesian Salad with Peanut Sauce)

Place the eggs in a Suvie pan and cover completely with water. Place the pan in the bottom zone of Suvie. Place tempeh, green beans, and 1/4 cup water in another Suvie pan; place pan in the top zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F, 1 hour; Top Zone: Steam for 22 minutes

In a medium bowl, whisk together peanut butter, water, soy sauce, lime juice, sambal, and garlic until blended. Cover and keep peanut sauce refrigerated until ready to serve.

After the cook, remove the pans from your Suvie. Drain eggs and rinse with cold water. Once the eggs are cool, peel, halve, and set aside. Remove green beans, rinse with cold water, and set aside.

Spread half of the peanut sauce over the tempeh and return to Suvie. Broil for 10 minutes, rotating the pan halfway through or until the tempeh is golden brown.

Divide cabbage, cucumber, carrots, radishes, eggs, and tempeh between 2 plates. Garnish the salads with scallions and serve with remaining peanut sauce on the side.