Preparation 15 mins
Cooking 50 mins


  • 1 tbsp vegetable oil
  • 2 medium sweet potatoes, cubed
  • 2 cloves garlic, Minced
  • 1 tbsp Ginger, Grated
  • 1 medium eggplant, cubed
  • 1 package of firm Tofu
  • 1/2 cup roasted unsalted cashews
  • 1/2 Jar Pulo Cuisine Coconut Adobo Cooking Sauce


  1. Drain the tofu and put it between two towels to dry and cover it. Place a heavy book on top for about 15 minutes to help drain any excess water.
  2. Preheat your oven to 400 degrees C.
  3. Cube the tofu and place on a baking sheet, bake for 30 minutes, turning halfway through.
  4. Allow the tofu to cool in open air and dry out further, about 45 minutes.
  5. Meanwhile, heat the oil in a wok over medium-high heat.
  6. Add the sweet potato and stir-fry until tender and just lightly caramelized, about 6-8 minutes.
  7. Add the Garlic, Ginger and Eggplant, stir-frying for about 2 minutes until it gets fragrant and the eggplant begins to soften.
  8. Add the tofu, cashews, and Coconut Adobo cooking sauce and stir-fry for an additional 2-3 minutes then remove from heat and serve.