Veggie Thai red curry

Name: Veggie Thai red curry
Ingredients: 200g firm tofu cubed; 4-5 tbsp soy sauce; juice 3 limes; 2 red chillies 1 finely chopped, 1 sliced into rounds; 2 tbsp vegetable oil; 400ml can reduced-fat coconut milk; 1 courgette chopped into chunks; 1 small aubergine chopped into chunks; ½ red pepper deseeded and chopped into chunks; 140g mushrooms halved; 140g sugar snap pea; 20g pack basil leaves picked; 1 tsp brown sugar; jasmine rice to serve; 3 red chillies; 1 lemongrass roughly chopped; 3 shallots roughly chopped; ½ red pepper deseeded and roughly chopped; zest 1 lime; stalks from 20g pack coriander; thumb-size piece ginger grated; 2 garlic cloves; 1 tsp freshly ground pepper; 1 tsp ground coriander