Add the tomatoes, peas, coconut milk, tofu, water and soy sauce to the wok, stir for about 4 minutes or until the vegetables are al dente. Finish by stirring in the chopped basil, then transfer into bowls and add the lime wedges to serve. Sprinkle with extra chilli, if you’re daring enough for an extra spicy kick! Serve with boiled brown rice or a wholemeal chapati.