Vegetable Curry with Tofu Puffs

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3 tablespoons vegetable oil

2 large shallots, finely chopped

3 tablespoons red curry paste

1 tablespoon Madras curry powder

1 1/2 teaspoons vegan sugar, plus more if desired

1 Chinese eggplant (about 8 ounces), sliced into 1 1/2-inch-thick rounds

1 small sweet potato (6 to 8 ounces), peeled and cut into 1-inch chunks

1 stalk lemongrass, pounded and tied into a knot

Kosher salt

One 13.5-ounce can Thai coconut milk

6 ounces string beans, cut into 1 1/2-inch segments (about 1 1/2 cups)

One 4- to 5-ounce package tofu or soy puff cubes

Cooked rice and lime wedges, for serving