Tofu Jammy Egg Bowl

There's something about a breakfast bowl that feels like giving yourself permission to slow down, even when the morning is rushing past. I discovered this particular combination one Saturday when I had leftover jasmine rice, a block of tofu that needed rescuing, and eggs sitting in my fridge looking hopeful. The ginger scallion sauce came together almost by accident—a drizzle here, a taste there—and suddenly I understood why this simple arrangement has become the breakfast I crave most.

I made this for a friend who was going through a rough patch, and watching her taste that first spoonful—how her shoulders relaxed, how she went back for another bite—I realized this bowl does something beyond feeding you. It says someone cared enough to build something thoughtful and whole. She's been making it weekly since.

Ingredients

• Firm tofu, pressed and cubed (200g): Pressing your tofu matters more than you'd think; it removes excess moisture so the cubes actually brown instead of steaming in the pan.
• Large eggs (2): The 6.5 to 7 minute window is surprisingly precise—any longer and you lose that jammy yolk center that makes these special.
• Soy sauce (1 tbsp for tofu, 2 tbsp for sauce): I use regular soy sauce, but tamari works beautifully if you need gluten-free.
• Sesame oil (1 tsp for tofu, 1 tbsp for sauce): This is where the nutty depth comes from; don't skip it and don't use too much or it overpowers everything else.
• Ground black pepper and garlic powder (1/2 tsp each): These season the tofu directly, giving it flavor from the inside out rather than just on the surface.
• Cooked jasmine or short-grain rice (1 cup warm): Warm rice matters because it'll soften slightly under the sauce and create that cohesive comfort-food feeling.
• Baby spinach or mixed greens (1 cup): Raw greens stay crisp and bright against the warm elements; choose what appeals to you.
• Cucumber, sliced (1 small): The cool crunch provides necessary contrast to everything warm and saucy.
• Carrot, julienned (1 small): Thin julienne adds visual interest and cooks slightly from the bowl's warmth.
• Scallions, finely sliced (2): Most goes into the sauce, but save a few pieces for garnish so you get that fresh bite in every spoonful.
• Fresh ginger, finely grated (1 tbsp): Don't use ground ginger here; the fresh stuff is what makes this sauce sing.
• Rice vinegar (1 tbsp): This brightens the sauce and keeps it from tasting flat or one-dimensional.
• Honey or maple syrup (1 tsp): Just enough sweetness to round out the sharp and savory elements.
• Chili flakes, optional (1/2 tsp): Heat is up to you; I add them about half the time depending on my mood.
• Toasted sesame seeds (1 tbsp): These add texture and a toasted depth that feels like an actual garnish rather than an afterthought.
• Fresh cilantro or microgreens: Either one works; cilantro if you want herbaceous and peppery, microgreens if you want delicate and elegant.

Instructions

Start your eggs:

Bring a pot of water to a rolling boil—you'll know it's ready when the bubbles are aggressive and steam is rising. Gently lower your eggs into the hot water and set a timer for exactly 6 minutes and 30 seconds to 7 minutes; this is the sweet spot where the white is fully set but the yolk stays creamy in the center.

Shock them cold:

As soon as the timer goes off, use a slotted spoon to transfer the eggs directly to an ice bath—a bowl filled with ice water works perfectly. Let them sit for at least a minute so the cooking stops completely, then peel them gently under cool running water. The shell should slip away easily.

Season your tofu:

Pat your pressed tofu cubes dry with paper towels (this step is worth doing carefully). In a bowl, toss them with soy sauce, sesame oil, black pepper, and garlic powder until every cube is coated evenly.

Get the tofu golden:

Heat a non-stick skillet over medium heat for a minute, then add the seasoned tofu. Let it sit undisturbed for 2-3 minutes so it develops a light golden crust on one side, then gently turn the pieces and repeat. You're looking for a light brown exterior and a heated-through center, which usually takes 6-8 minutes total.

Build your sauce:

While the tofu cooks, whisk together sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes in a small bowl. Taste it and adjust the balance; if it feels too salty, add a touch more vinegar; if too sharp, a drizzle more honey.

Assemble with intention:

Divide warm rice between two bowls, creating a little nest in the center. Arrange your raw greens, cucumber slices, and carrot julienne over the rice, then top with the golden tofu cubes and halved jammy eggs positioned where they'll be visible.

Finish it off:

Pour the ginger scallion sauce generously over everything—don't be shy, this sauce is the soul of the bowl. Scatter toasted sesame seeds across the top and finish with fresh cilantro or microgreens if you have them.

Save

My favorite version of this bowl came together during a quiet Tuesday morning when I had nowhere to be. I made it slowly, tasting as I went, and sat with it at the kitchen counter with strong coffee and a window seat. That's when I realized this bowl isn't just breakfast—it's a small ritual that reminds you to be present.

Why the Components Work Together

The beauty of this bowl is how each element has a specific job. The warm rice and tofu provide substance and satisfaction, the raw vegetables add freshness and crunch, the jammy egg contributes richness and binds everything together visually, and the ginger scallion sauce ties the whole composition into something coherent. It's not just throwing ingredients into a bowl; it's creating balance and contrast in every spoonful.

Adapting This Bowl to What You Have

The framework of this bowl is actually quite forgiving once you understand its logic. Brown rice works just as well as jasmine rice and adds a nuttier flavor. Any tender greens—arugula, kale, bok choy—will work as your base vegetable. If you don't have fresh ginger, you're better off leaving the ginger scallion sauce for another day than substituting with powdered ginger, but you could make a simpler soy and sesame oil drizzle instead.

Making This Bowl Work for Your Schedule

You can prep components ahead: cook your rice and store it in the fridge (just warm it gently before serving), slice your vegetables and keep them in containers, even make the ginger scallion sauce a few hours early, though the ginger flavor will be slightly mellower. The tofu and eggs need to be cooked fresh because they taste best warm, but if you're organized with your prep, the actual cooking and assembly takes only 15 minutes.

• Cook extra rice during dinner the night before so breakfast assembly is genuinely effortless.
• Pre-press and cube your tofu while your water boils for eggs to streamline the actual cooking moment.
• Slice and store all vegetables in airtight containers so you're just assembling rather than prepping when you're hungry.

Save

This bowl has become my answer to the question of what real nourishment tastes like. It's straightforward enough to make on busy mornings, but thoughtful enough that you feel genuinely cared for when you eat it.

Recipe Questions & Answers

→ How do I achieve jammy eggs perfectly?

Boil eggs in simmering water for 6½–7 minutes, then cool immediately in an ice bath to set the yolk to a soft, jelly-like texture.

→ Can I substitute tofu with other proteins?

Yes, try tempeh or roasted mushrooms for similar textures and flavors, especially for vegan options.

→ What type of rice works best here?

Jasmine or short-grain rice provides the perfect fluffy base, but you can also use brown rice or quinoa for a different texture.

→ How should I store leftovers?

Keep components separate in airtight containers in the fridge for up to 2 days to maintain freshness and texture.

→ Is the ginger scallion sauce spicy?

The sauce has a mild heat from optional chili flakes, balanced with ginger, soy, sesame oil, and honey for a bright, savory flavor.