Cut the eggplant crosswise on the diagonal ┬ż-inch
Cut the tofu into 3-inch by ┬Ż 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 ┬Ż-inch slices.
Core and remove the seed from the bell pepper
cut in half crosswise then slice into ┬ż -inch wide
Peel and finely mince fresh ginger.
Remove the stem and seeds from the jalape├▒o and finely
Finely mince the garlic.
Mix all of the sauce ingredients in a bowl except
for the fish sauce.
Mix until the miso blends into the remaining ingredients.
Put the oil in a large saut├ę pan or wok and
heat until just before smoking.
Brown the eggplant lightly.
Stir fry the onion, carrots, bell peppers, ginger,
jalape├▒o and garlic until soft but not brown.
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