To prepare the tempeh, place the orange, tamari, water, ginger, garlic and orange zest into a pan.
Add the tempeh and kombu. Bring to a boil and simmer, covered, on a low flame for 10 minutes.
Remove the tempeh from the pan and slice lenghwise into two.
Heat the sesame oil in a skillet pan over a low heat
Cook the 2 pieces of tempeh on each side for about four minutes. Remove from the pan and finely slice.
To make the dressing, blend the miso, mustard, lemon, oil, water and syrup until smooth or whisk together briskly.
To prepare your salad, Mix together the arugula, cilantro, radishes and cucumber. Top with the tempeh and drizzle with the dressing.