Scrub the golden potatoes well and cut them into 1/3 inch slices. Add them to a stock up and cover with cold water by 2 inches. Bring to a boil and generously season withs sea salt. Cook until tender but still holding their shape well. Make sure to not overcook them so keep a close eye on them. Drain in colander and allow them to dry well in their own steam.
In a large mixing bowl toss together the bell peppers, mushrooms and onion with one teaspoon of the oil to coat well.
Preheat a large cast iron skillet over medium-high flame and add your veggies with a good pinch of sea salt and red pepper flakes Toss to coat well and stir-fry for about 5 minutes on high until they have softened to your liking and start to get some nice caramelization around the edges.
Meanwhile preheat another cast iron skillet on medium high flame and pan sear the tempeh until golden brown, about 5 minutes or so. Set aside until needed.
Use your kitchen tongues to push the veggies to the sides of the pan and add a drop of oil in the center. Add the grated garlic and ginger and cook for about 10 to 15 seconds, just enough to release their aromas. Give everything a big stir to combine then pour in the coco aminos. Toss to coat well then add the cooked potato wedges and tempeh.
Gently give everything a mix to coat in the sauce. Adjust seasonings to taste with a squeeze of lime and rice vinegar. Serve with the sesame seeds, chives and cilantro on top.
If you prefer you can stretch the sauce with a good squeeze of freshly squeezed orange juice, and use an orange infused oil for a more in depth orange flavor.