In a medium pot with a steamer basket, steam tempeh cubes for 10 minutes, then cool slightly.

Put ginger juice, brown rice syrup, 3 tablespoons of the tamari, vinegar, sesame oil and chile flakes into a wide, shallow dish and whisk to combine.

Add tempeh, turn to coat all over, cover and refrigerate for 2 hours, or overnight. Drain well.

In a food processor or blender, mix together tahini, mustard, miso, lemon juice, remaining 1/2 teaspoon tamari, garlic and 2 tablespoons warm water until smooth. Set dressing aside.

Heat canola oil in medium skillet over medium heat.

Add tempeh and cook, turning once, until golden brown all over, 10 to 15 minutes.

Transfer tempeh to a paper towel to let drain and cool.

Wipe out skillet so that it is dry and return to heat.

Add corn and cook, stirring often, until light golden brown, about 5 minutes.

Transfer corn to a large bowl and set aside to cool slightly.

Return skillet to heat, add pumpkin seeds and cook, stirring often, until toasted and just beginning to puff and pop, about 2 to 4 minutes.

Transfer pumpkin seeds to bowl with corn.

Add tempeh, spinach, bell peppers and sunflower sprouts to bowl with corn and pumpkin seeds.

Add dressing and toss to coat.

Garnish with green onions and serve.