Add the stock to a large pan over medium heat, and add the full block of tempeh. Allow to simmer for about half an hour.
Remove the tempeh from the pan and allow to cool
Over medium-high heat, add the peanut oil to a pan and then add the diced onion. Cooking for about 5 minutes, stirring frequently, until the onion is fragrant and lightly browned.
Crumble the tempeh and add it to the pan along with the mushrooms. Cook until the mushrooms have softened and the tempeh has browned, about 10 minutes
While the tempeh and mushrooms are cooking, whisk together the coconut milk, peanut butter, agave, garlic, ginger, tamari, lime juice, and garlic chili paste in a small bowl.
Add the sauce to the pan and cook for 5 more minutes, until the sauce has cooked thoroughly and thickened. Taste and add more salt, if desired.
Serve the wraps by placing a lettuce leaf on a plate. Place some of the tempeh mushroom mixture in the middle of the leaf and top with the red pepper, carrot, scallions and peanuts.