In a medium bowl, combine light soy sauce, dark soy sauce, maple syrup, rice vinegar, sesame oil, and a pinch of bouillon to create a vibrant stir-fry sauce. Whisk until fully blended, then set it aside for 5 minutes.

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chopped scallions and colorful bell peppers, sautéing them for about 3-4 minutes until they soften and become fragrant.

Next, add minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes until golden and fragrant.

Crumble your prepped super firm tofu into the pan, stirring gently. Sprinkle in the smoked paprika and coriander, sautéing for 4-5 minutes until slightly crispy and golden.

Add the shredded cabbage to the skillet, tossing everything until coated. Sauté for 3-4 minutes until the cabbage wilts but retains a nice crunch.

Pour the prepared sauce over the sautéed ingredients, tossing everything until the sauce thickens slightly and coats the tofu and vegetables.

Remove from heat and garnish with additional chopped scallions and sesame seeds. Serve hot over cooked rice or noodles.