400g extra-firm tofu, rinsed and pressed, then cut into 1/2 cm x 1/2 cm x 2 cm chunks
2 tbsp coconut oil, divided
1 tbsp soy sauce (or more to taste)
1 small onion, sliced
1 bunch scallions, thinly sliced, white and dark green parts separated (100g)
3 garlic cloves, minced or pressed
1 tbsp minced fresh ginger
1/2 tsp Aleppo chili flakes, or more to taste
1 medium cabbage, quartered, cored, and sliced crosswise (640g prepped)
3 tbsp seasoned rice wine vinegar (or 3 tbsp rice vinegar plus 1 tbsp agave nectar)
1 tbsp toasted sesame seeds