Heat oil in a medium pan, cook tofu until golden brown and crisp, set aside.
Heat oil in a large pan or wok, add onions and eggplant, cook for 2 minutes or until golden brown, add laksa paste, cook for a further 5 minutes and add beans.
In a medium bowl, whisk coconut milk, vegetable stock, and cornflour until combined, add to pan and bring to the boil.
Add sugar and Fish Sauce to pan, reduce heat, simmer for 10 minutes or until vegetables are tender.
Stir through reserved tofu, coriander and top with bean sprouts. Serve.