Heat the olive oil in a large frypan and cook the tempeh for 2 to 3 minutes on each side, until slightly golden.
Place the eggs in a pan of cold water and bring to the boil. Reduce the heat and cook for 5 minutes. Drain and rinse the eggs under cold water until they're cool enough to peel and slice.
Meanwhile, place the garlic, chilli, Kaffir lime leaves, shallots, tamari, fish sauce, brown sugar, cherry tomatoes, peanuts and lime juice in a blender with 1/2 cup water and blend until mixture is well combined but retains some texture. (Add a little more water if necessary.)
Arrange the shredded cabbage on 4 serving plates and top with the tomatoes, egg slices, cucumber and tempeh.
Serve with peanut sauce.