Step 1

Cut the tofu into thick slices of about 2x1-inch and place them in a deep plate or baking dish.

Step 2

In a small bowl, combine the soy sauce, maple syrup, oil, ground chili, and liquid smoke. Pour the marinade over the tofu and let it marinate for at least 1 hour.

Step 3

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the tofu slices to the baking sheet. Reserve the marinade.

Step 4

Bake the tofu for 10 minutes. Remove from the oven, flip the tofu slices, brush with the remaining marinade, and bake for another 10 minutes, or until slightly brown.

Step 5

Bring a large pot of water to a boil. Once boiling, add the shredded green cabbage and let it boil for 5 minutes. Drain the cabbage and set aside.

Step 6

Heat the olive oil in a large and deep skillet over medium heat. Once hot, add the shredded cabbage and season with salt. Sauté for 15-20 minutes, or until completely tender. Stir regularly to make sure it doesn't stick to the bottom of the skillet.

Step 7

Once the cabbage is tender, increase the heat to medium-high, and cook, stirring regularly, until the cabbage starts to brown. This step should take about 5-7 minutes. You want the cabbage to brown slightly, this will add a lot of flavor. Taste and adjust saltiness if needed.

Step 8

Add the smoked tofu to the green cabbage and stir to combine. Season with ground black pepper, and serve immediately!

Step 9

This braised cabbage will keep for up to 3 days in the refrigerator. Reheat over medium heat.