Chef
One:
Cut the eggplant crosswise on the diagonal ¾-inch
thick.
Cut the tofu into 3-inch by ½ inch batonettes. Cut
the onion in half and then slice in thick half moons.
Cut the carrots in half lengthwise, then slice on the
diagonal into ½-inch slices.
Chef
Two:
Core and remove the seed from the bell pepper
cut in half crosswise then slice into ¾ -inch wide
batonettes.
Peel and finely mince fresh ginger.
Remove the stem and seeds from the jalapeño and finely
mince.
Finely mince the garlic.
Chef
One:
Mix all of the sauce ingredients in a bowl except
for the fish sauce.
Mix until the miso blends into the remaining ingredients.
Chef
Two:
Put the oil in a large sauté pan or wok and
heat until just before smoking.
Brown the eggplant lightly.
Set aside.
Stir fry the onion, carrots, bell peppers, ginger,
jalapeño and garlic until soft but not brown.
Together:
Combine all of the ingredients, including the tofu,
and the sauce into the wok, bring to heat and then
transfer to a baking dish and cook in the oven until
everything is soft, hot and blended, about 15 to
20 minutes.