Soak noodles in a large bowl of hot water for 30 minutes to soften.
Meanwhile, assemble all Spice Paste ingredients in a food processor and pulse/process until it forms a chunky paste.
In a frypan over medium-high heat, shallow fry tofu in 2 tbsp Coconut Oil until just golden brown. (Don't let it cook for too long or the tofu will become too chewy. This step is optional - you can add the tofu directly to the Laksa later if you prefer but pre-cooking does give the tofu a lovely texture)
In a large pot or frypan over medium heat, stir fry Spice Paste in Sesame Oil until fragrant (a couple of minutes).
Add Coconut Milk and Vegetable Stock and bring to the boil.
Add Capsicum/Peppers, Corn, Spring Onion, Tofu and allow to simmer for 5 minutes.
Add Tamarind, Tamari and Lime Juice. Allow to simmer for another couple of minutes, then remove from heat.
Drain noodles and divide among 4 bowls.
Spoon Laksa over the noodles, garnish with Bean Shoots and Coriander, and enjoy!