Vietnamese Bowl with Tofu by Misters

Here at I AM Co. one of our favourite things to do is enjoy visiting the great cafes around the country. We’re so spoilt to have such an amazing range of cafes serving some hugely delicious, healthy food from a wide variety of cultures. Some of these cafes have been generous enough to share some of our favourites with you….

Misters provides smoothies, juices, coffee, breakfast, lunch & sweets made from the best local, seasonal organic produce. Everything they make is 100% gluten and dairy free. They use lots of high quality organic wholefoods and traditionally farmed protein from land and sea. They provide plenty of vegan, vegetarian & grain free choices too.

Misters is uber-conscious of the environment and their packaging is made from plants, not oil and entirely compostable, taking just 4 weeks to break down at the composting plant. All their green waste and packaging is sent to compost each week. Big thumbs up to this!!

For the Noodles

  • 1x 400g pack vermicelli noodles, steeped in hot water until cooked and drained
  • 1x handful spring onion, finely sliced
  • 1x small handful black sesame seeds
  • 2 Tbsp tamari
  • 1 tsp sesame oil

For the Nam Jim

  • 100mL fish sauce
  • 150g palm sugar or coconut sugar
  • 125mL lime juice
  • ½ shallot, finely diced
  • 1x small clove garlic, minced
  • ½ fresh red chili, finely sliced
  • 110mL filtered water

 For the Slaw

  • ½ large white cabbage, finely sliced
  • 1x carrot, peeled & julienned
  • 1x small pack mung beans
  • 2x spring onions, finely sliced
  • Pinch sea salt

For the Tofu

  • 2 packets Morinaga silken tofu
  • 1 cup potato starch mixed with a good pinch of sea salt

To Garnish

  • Fried shallots
  • Fried garlic
  • Roasted & chopped peanuts
  • Fresh coriander, picked
  • Fresh mint, chiffonade
  • Lime wedges


First, make the Nam Jim. Set aside and allow the flavours to develop

Next, prepare the Vermicelli Noodles and set aside.

Now prepare the slaw ingredients and combine well. Dress the slaw in half of the Nam Jim.

Finally, dredge tofu in potato starch and deep fry for about 2 minutes until the coating has crisped up. Transfer to a plate lined with paper towels to drain excess oil.

Time to plate up. Combine vermicelli noodles with spring onion, black sesame seeds, tamari & sesame oil. Create a ‘bed’ of noodles on your serving dish.

Place your tofu on to your bed of vermicelli noodles.

Next, place a quarter of the slaw on each plate and pour over the remaining Nam Jim.

Lastly, finish each plate with garnish ingredients.

This dish is all about contrasting textures and balance. Taste each element and add more lime juice, sugar or tamari to get the best flavour. Also, don’t be shy with the amount of garnish!

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If you have an absolute favourite dish from a NZ cafe we’d love to hear from you – we will try our utmost to feature it on the blog! Email us at