Tofu and vegetables thai curry

This recipe is from cookbook called The food and cooking of Thailand by Judy Bastyra and Becky Johnson. I mixed two recipes from that book and I used different vegetables. Actually, I changed preparation method too. It has great taste. I'm glad I started writing my recipes other wise, I wasn't going to remember this recipe never again.

Ingredients

1 lb firm tofu
3 tablespoon soy sauce
1 tablespoon sesame oil
1 tsp chili sauce
1 tablespoon finely grated fresh root ginger
1 head broccoli
2 small zucchini
1 onion sliced
1 1/2 cupshiitake  mushrooms halved
1 red bell pepper chopped
2 tablespoon vegetable oil
1 cup chopped peanuts
1 tablespoon red curry paste
3 tablespoon fish sauce
2 lemon grass stalk finely chopped
1 tablespoon brown sugar
1/2 lime juice
chopped spring onions and basil

Preparation method
Rinse and drain the tofu. Cut into small cubes. Place the cubes in an oven dish that is large enough to hold them all in a single layer.
Mix together the soy sauce, sesame oil, chili sauce and ginger in a bowl and pour over the tofu. Marinated 30 minutes and then broil 10 minutes each side.
Heat the vegetable oil in a frying pan and  add the onion. Cook over a low heat for about 5 minutes and then add broccoli, zucchini, red bell pepper and mushroom cook them about 10 minutes. After that remove the vegetables from the pan set aside.
put the  pan 1 tablespoon vegetable oil   and curry paste stir fry until fragrant and add fish  sauce, lemon grass stalk,brown sugar, lime juice coconut milk and chopped peanut   cook until boiling and then add all the vegetables back to pan. Add broiled tofu in to the pan. Cook them about 5 more minutes. Garnish with basil and spring onions. Serve with the rice.