Prepare Cabbage: Bring a large pot of water to a boil. Carefully place napa cabbage leaves into the boiling water for about 1 minute until they soften. Transfer them to a bowl of ice-cold water to halt the cooking process. Drain and pat dry.

Sauté Vegetables: In a non-stick skillet over medium heat, add oil and heat until shimmering. Add the white parts of the scallions and minced garlic, sautéing for about 2 minutes. Add the diced carrots and shiitake mushrooms, stirring until softened.

Combine Filling: Crumble the extra firm tofu into the skillet, mixing for 2-3 minutes. Add tamari, coconut amino, rice vinegar, cooked brown rice and arrowroot powder, mixing until a hearty filling forms well-seasoned with salt and white pepper.

Fill Cabbage Leaves: Trim the hard stem from each napa cabbage leaf. Spoon about 1.5 tablespoons of the filling onto the leaf, fold in the sides, and roll tightly. Repeat until all are rolled.

Pan-Fry Rolls: In a skillet, add oil and heat over medium-high. Place cabbage rolls seam-side down and cook for 2-3 minutes on each side until golden brown and crispy.

Make Sauce: In a small saucepan, heat oil and sauté garlic and scallions. Pour in tamari, rice vinegar, and coconut amino, bringing to a boil. Whisk arrowroot powder with warm water separately and add to thicken the sauce.

Serve: Plate the crispy cabbage rolls, drizzle with savory sauce, and garnish with sesame seeds and chopped green scallions. Enjoy your vegan Chinese Napa Cabbage Rolls.