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PdfIf using tofu, press it, and cut into cubes.
Drain the mackerel, reserving the olive oil from the cans.
Chop the onion, celery, bell pepper, shred the red cabbage, and mince the garlic.
Heat the reserved olive oil from the mackerel cans in a large skillet or wok over medium-high heat.
Add the onion and sauté until softened.
If using tofu, add it at this stage.
Add the garlic and red pepper flakes, and cook for another minute or so until fragrant.
Add the celery, bell pepper, and red cabbage to the skillet and sauté until tender-crisp, about 5-7 minutes.
Add the mackerel to the skillet, breaking it up with a spoon.
Pour in the soy sauce/tamari, rice vinegar/apple cider vinegar, and ginger.
Stir well to combine all the ingredients.
Cook for 2-3 minutes, until the tuna/mackerel is heated through and the sauce has thickened slightly.
Add lime juice if desired.
Season with salt and pepper to taste, garnish with sesame seeds if desired, then serve immediately.