🔗THE RECIPE I USED IS IN THE LINK This ended up being a banger, both for my sensitive stomach (caused no pain afterwards), and for my tastebuds. Although, the seasoning was on the lighter side to what I prefer, and I didn’t have time to marinate the tofu thoroughly because I was starving—it still ended up being a 12/10 will make again (the second batch of tofu is actually already marinating in the fridge). Also just wanna add, I’m usually no proponent of lowcarb meals like this, but I think it was okay now that my stomach needed relatively gentle meals. Probably would cook some barley on the side or something next time cuz it’s not very filling. Had to eat 200 g (7 oz) tofu and 700 g (1.5 lbs) cabbage to feel full😭😭 Either way, I based it on the recipe linked in this post. I kept the cabbage mostly unseasoned like in the original recipe aka just salt and pepper, as to not further upset my stomach. Next time I’m making this I will probably season it similarly to some Korean banchan dishes. I also had to reverse engineer the white people adjusted marinade for the tofu by putting in four times the suggested ingredient amounts, and 8x the suggested chili amount (it still didn’t taste very spicy and my stomach didn’t get upset). I also replaced the liquid smoke (not a widely available ingredient in Norway) with half a tsp sesame oil for every two spoons of soy sauce.