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.