In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and bouillon. Set aside.

Heat oil in a large skillet over medium-high heat. Add sliced scallions and peppers, cooking for 2-3 minutes until softened.

Stir in garlic and grated ginger, sautéing for 30 seconds until aromatic.

Crumble tofu into the pan and mix with the sautéed vegetables. Add smoked paprika and ground coriander, combining thoroughly.

Add sliced cabbage and stir continuously for 3-5 minutes until it begins to soften.

Pour the prepared sauce over the mixture, stirring gently and cooking for an additional 2-3 minutes.

Remove from heat, garnish with scallions, and serve over brown rice or quinoa.