Veggie Thai red curry

Name: Veggie Thai red curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai
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