In a mixing bowl, combine soy sauce, maple syrup, rice vinegar, sesame oil, and a vegetarian bouillon cube. Whisk until well-blended.

Heat a large skillet or wok over medium-high heat and add oil. Add scallions and bell pepper; cook for 3-4 minutes until softened.

Add minced garlic and grated ginger; stir for 30 seconds until fragrant.

Crumble in the pressed tofu and sprinkle smoked paprika and coriander. Stir gently and cook for about 5 minutes.

Fold in the shredded cabbage and sauté for another 4-5 minutes until tender but crisp.

Pour the prepared sauce over the mixture and stir for 2-3 minutes until well-coated and slightly thickened.

Remove from heat and serve hot, garnished with additional scallions.