Step 1: Slice the extra firm tofu into matchsticks and marinate it for at least 30 minutes in a mixture of char siu sauce, soy sauce, coconut aminos, sesame oil, and black pepper.

Step 2: Preheat your air fryer to 400°F and air fry the marinated tofu for 10 minutes, flipping halfway for even cooking.

Step 3: Boil water and blanch the napa cabbage leaves for 20 to 30 seconds, then transfer them to an ice bath and dry.

Step 4: Thinly slice the carrots and shiitake mushrooms; chop fresh cilantro.

Step 5: Roll the filling in napa cabbage leaves with air-fried tofu, carrots, shiitake mushrooms, and cilantro.

Step 6: Layer some cabbage leaves at the bottom of a donabe, place the rolls tightly, and sprinkle beech mushrooms if desired.

Step 7: Combine dried shiitake mushrooms, kombu, water, mirin, and salt in a separate pot and simmer for 15 minutes.

Step 8: Pour dashi broth over the arranged cabbage rolls, cover, and bring to a gentle boil. Reduce heat and simmer for 5 minutes.

Step 9: Combine peanut butter, rice vinegar, and chili oil in a bowl for the dipping sauce.