Banh mi with miso marinated tofu

Banh miTo celebrate that I have finally found something that resembles a proper baguette in Japan (including the very important crust), I decided to make Banh Mi (literal translation: Bread) the vietnamese version of a subway sandwich. Unlike a subway sandwich Banh Mi is filled with fragrant herbs, pickles and usually a strongly flavored “meat piece” and therefore doesn’t need any form of dressing at all.

The ideal Banh Mi should consist of a very crunchy crust, the crunchier the better, in fact a hollowed out piece of baguette works perfectly as it allows more space for stuffing. My version here consists of Vietnamese pickled carrots, coriander, a fried egg and miso marinated tofu.

Pickled carrots

Equal amounts of vinegar and water

Sugar to taste

carrots (however many you like)

  1. Mix equal amounts of water and vinegar together. I usually do it directly in the container I intend to keep the pickled carrots in order not to make too much or too little. Add a tablespoon of sugar and stir until dissolved, taste the mixture and depending on whether you prefer your pickles to be sweet or sour, add more or less sugar.
  2. Cut the carrots into fairly thin strips and add them in your container.
  3. Leave sealed in the fridge for a couple of hours before using them. They’ll probably last a couple weeks in the fridge and make an excellent companion to salads and sandwiches.

Miso marinated tofu

1 block of firm tofu (for two sandwiches)

1 tbsp of Miso paste

2 tbsp of soy sauce

2 cloves of garlic (crushed)

  1. Drain, press the tofu and pad it dry with paper towels. 
  2. Mix miso paste, soy sauce and crushed garlic.
  3. Cut the tofu into thick slices and marinate the pieces in the miso paste sauce for 5 minutes.
  4. Fry over medium heat until golden and you’re finished!


  1. Tofu sandwich? Incredible or hilarious… I love it! Oishi’so~ 😀 )))

  2. I love Vietnamese style filled bread rolls, a common fast food here in Melbourne. What colour Miso paste did you use?

    • sayhellohellome

      I used the white miso paste (or actually kind of yellow). It’s called marukome koshi miso.

  3. I must try this! I love miso.

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