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Cut the tofu block into ¼ inch thick slices, transfer into a large shallow bowl and marinate with 2 tbsp soy sauce for 20 - 30 minutes.
Take off the napa cabbage leaves one by one carefully, bring a large pot of water to boil, quickly blanch the cabbage leaves for about 20 seconds until just soft but not overcooked.
Run the blanched cabbage leaves under cold water to cool them down immediately to stop further cooking, lay them flat on some kitchen towels.
Once the tofu is done marinating, air fry them at 400°F for 15 minutes, or pan fry until golden brown on both sides.
Cut the tofu into thin strips.
Prep other veggies by cutting them into strips of roughly the same length.
Take one napa cabbage leave, trim off the root, add all the fillings at the bottom white part and roll up tightly till the end.
Cut into halves, repeat until you use up all the napa cabbage leaves.
Stack the rolls tightly in a pot, I used a Japanese donabe, feel free to use any ceramic, enamel, or good quality thick pot you have.
Pour the homemade dashi over the rolls till they're just about submerged, not too much water on top cuz the vegetables will release more liquid while cooking.
Cover, and bring to a gentle boil, then let it simmer uncovered for 5 minutes until the veggies are tender but not mushy.
Serve hot with some steamed rice, enjoy!