Braised Cabbage with Smoked Tofu

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

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.
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.
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 flavors. Taste and adjust saltiness if needed.
Add the smoked tofu to the green cabbage and stir to combine. Season with ground black pepper, and serve immediately!
This braised cabbage will keep for up to 3 days in the refrigerator. Reheat over medium heat.