Crumble the pressed tofu into a medium bowl. Toss with 2 tablespoons of the soy sauce, onion powder, and garlic powder until evenly coated. Set aside.

In a small bowl or measuring cup, whisk together the remaining ¼ cup soy sauce, water or vegetable broth, maple syrup, rice vinegar, ginger, sesame oil, and sriracha (if using), and cornstarch until smooth. Set aside.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the avocado oil. Once hot, add the cabbage, onion, and carrots and stir-fry for 5–6 minutes, stirring frequently, until the cabbage is tender and bright green.

Add the mushrooms and stir-fry for an additional 4-5 minutes, until softened. Transfer the vegetables to a large bowl and set aside.

Return the skillet to the heat and add the remaining tablespoon of avocado oil. Add the tofu and stir-fry for 2-3 minutes, or until lightly golden, scraping up any browned bits from the bottom of the pan.

Return the vegetables to the skillet. Add the garlic and cook for about 2-3 minutes, until fragrant.

Pour in the stir-fry sauce and cook for 1–2 minutes, stirring constantly, until the sauce bubbles and thickens.

Remove from the heat, season with salt and pepper to taste if needed, and serve hot over steamed rice and garnished with sliced green onions or cilantro.