Bring a pot of water to a boil over high heat. Add the kabocha and cook for 6–7 minutes until almost fork tender.

Add the sitaw or green beans and continue to cook for 2 minutes.

Drain the contents of the pot in a colander and set aside.

Press the tofu dry and cut it into bite-sized cubes.

Heat the olive oil in a Dutch oven or large skillet over medium-high heat. After 90 seconds, when the oil is hot, add the tofu and jackfruit. Cook for 7-8 minutes, turning occasionally, until golden on all sides. Remove from the pan and set aside.

Add additional oil to the pan and after 60 seconds, when it is hot, add the eggplant, okra, onion, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Return the tofu, jackfruit, kabocha, and sitaw to the skillet. Add the vegan fish sauce, tamari, calamansi or lime juice, coconut milk, water, coconut sugar, and salt. Cook for 3–4 minutes until the mixture is heated through and all of the vegetables are tender.

Transfer to a serving dish and garnish with sliced garlic chives and cilantro leaves, if using.