In a large bowl, combine 1/4 cup each soy sauce, fresh lime juice and light brown sugar. Add 3 tablespoons water, 1 tablespoon toasted sesame oil, 2 teaspoons finely chopped ginger, 1 finely chopped garlic clove and 1/2 teaspoon red chili paste; reserve half of the sauce in a small bowl. Cut one 16-ounce block extra-firm tofu, patted dry, into 1 1/2-inch cubes, and cut 2 japanese eggplants into 1/2-inch rounds. Add 1 cubed red bell pepper and 1/3 pound snow peas to the large bowl; toss to coat. Refrigerate for 30 minutes. Preheat a grill to medium-high. Thread the vegetables and tofu onto eight 12-inch skewers. Cover and grill on a well-oiled grate, turning once, until the vegetables are tender, 6 to 8 minutes. Serve with the chili sauce for dipping.