Coat vegetables with 1 tablespoon of oil in a bowl. Heat a chargrill plate over medium high heat. Grill vegetables for 4-6 minutes turning occasionally or until cooked through. Cool for 2 minutes before thinly slicing.
Prepare noodles following packet directions and place in serving bowls with grilled vegetables and tofu.
Heat remaining oil in a wok or deep sided frypan. Add Five Tastes Laksa Paste and cook for 1 minute or until fragrant. Add coconut milk, 2 cups of water, fish sauce and sugar, simmer for 5 minutes.
Ladle soup over noodles, vegetables and tofu and serve immediately with a small handful of bean shoots and coriander leaves for garnish.