in a food processor, blend firm tofu until smooth, like the consistency of cream cheese. remove and transfer to large bowl.
blend cabbage in food processor until cabbage is in fine chunks. then add to tofu, and mix until well combined into a cabbage-tofu paste.
heat up a small amount of oil in a large skillet on medium - high. when sizzling, add cabbage-tofu mixture. add 10 g salt, and a drizzle of sesame oil and soy sauce to taste.
cook for 3 - 4 minutes until cabbage changes color and any liquid has evaporated.
let cool for at least 15 minutes before using.