In a small bowl, combine the soy sauce, maple syrup, rice vinegar, sesame oil, and a teaspoon of bouillon. Whisk until the sweetener dissolves completely.

Heat a large skillet or wok over medium-high heat. Add cooking oil and once shimmering, toss in sliced scallions. Stir-fry for 2-3 minutes.

Add minced garlic and grated ginger to the pan, stirring continuously for about 30 seconds.

Carefully crumble the pressed tofu into the skillet, mixing it with the aromatics. Sprinkle in smoked paprika and coriander, cooking for 3-4 minutes until slightly browned.

Add thinly sliced cabbage to the skillet, sautéing for 2-4 minutes until wilted.

Pour the prepared sauce over the tofu and cabbage mixture, stirring well. Cook for an additional 2-3 minutes.

Remove from heat, allowing to cool slightly. Serve immediately on a bed of rice or noodles, garnishing with extra scallions.