Set your grated carrot and cabbage aside in separate bowls.
In a medium bowl, add your Longeve crumbles and top with boiling water just to cover and set aside.
In a magic bullet or another blender, blend soy sauce (or tamari), peanut butter, PB2, 4 Tbsp water (30ml), rice wine vinegar, maple syrup, miso, ginger, and garlic chili sauce. Blend until smooth.
In a large skillet, over medium-high heat, add your sesame oil.
Drain the remaining water off the Longeve and add your Longeve to the pan, stirring to coat with the sesame oil.
Add your peanut sauce and stir until well incorporated.
Continue to cook for about 5-6 minutes, stirring occasionally, until thickened.
On a large plate, arrange your lettuce, carrots, cabbage, and Longeve mixture. To eat, assemble a lettuce leaf with a little Longeve, carrot, and cabbage. Top with sriracha if you so choose and enjoy!