Slice the cabbage thinly and place it in a microwave-safe container. Sprinkle with 1 tbsp of water and cover loosely with plastic wrap. Microwave at 600W for 1 minute 30 seconds. Let cool and squeeze out excess water.

Cut the fried tofu in half and open each piece into a pouch.

Add the canned mackerel to the container with the cabbage and roughly mash. Mix in the bonito flakes.

Stuff each tofu pouch with the mackerel mixture and shredded pizza cheese. Secure with toothpicks. Repeat to make 6 stuffed tofu pockets.