In a large bowl, marinate tempeh in the soy sauce with garlic, ginger, and lime juice.
In a pan, fry onion in the coconut oil until it starts to brown slightly, then add the marinated tempeh.
After a few minutes, add veggies, then seaweed. Stir.
Toss in crushed peanuts, stir for 1 minute.
Serve stirfry over rice or noodles. Top with with sesame seeds.

4 servings tempeh
1/2 cup of dulse seaweed, washed
1/2 onion
1 tablespoon crushed peanuts
1 handful kale
1 handful broccoli
1 large tomato
1 medium carrot
1 thumb-sized chunk ginger, thinly slice
3 garlic cloves, crushed
3 tablespoon soy sauce
1/2 red chilli, thinly sliced
1/2 lime, juice of
1 tablespoon coconut oil
sesame seeds