Tofu Jammy Egg Bowl (Printable Version)

A nourishing bowl with seasoned tofu, jammy eggs, fresh veggies, steamed rice, and zesty ginger sauce.

# What You Need:

→ Tofu & Eggs

01 - 7 oz firm tofu, pressed and cubed
02 - 2 large eggs
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon ground black pepper
06 - 1/2 teaspoon garlic powder

→ Rice

07 - 1 cup cooked jasmine or short-grain rice, warm

→ Greens

08 - 1 cup baby spinach or mixed greens
09 - 1 small cucumber, sliced
10 - 1 small carrot, julienned

→ Ginger Scallion Sauce

11 - 2 scallions, finely sliced
12 - 1 tablespoon fresh ginger, finely grated
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon sesame oil
16 - 1 teaspoon honey or maple syrup
17 - 1/2 teaspoon chili flakes, optional

→ Garnish

18 - 1 tablespoon toasted sesame seeds
19 - Fresh cilantro or microgreens, optional

# How To Make:

01 - Bring a pot of water to a boil. Gently add eggs and cook for 6.5 to 7 minutes. Transfer eggs to an ice bath, peel, and halve.
02 - In a bowl, toss tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder.
03 - Heat a non-stick skillet over medium heat. Add tofu and sauté for 6 to 8 minutes, turning until golden and heated through. Set aside.
04 - In a small bowl, whisk together scallions, ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes.
05 - Divide warm rice between two bowls. Top each with greens, cucumber, carrot, seasoned tofu, and a halved jammy egg.
06 - Drizzle generously with ginger scallion sauce and garnish with sesame seeds and cilantro or microgreens.

# Expert Suggestions:

01 -
  • The jammy eggs with their creamy centers turn a humble bowl into something that feels indulgent and nourishing at once.
  • Ginger scallion sauce is genuinely addictive—it transforms everything it touches and makes you feel like you're eating something special.
  • You can have this ready in 35 minutes, making it perfect for lazy mornings or rushed weekdays.
  • It's flexible enough to use whatever greens and vegetables you have on hand.
02 -
  • Pressing your tofu really does matter; I learned this the hard way by skipping the step and ending up with tofu that steamed instead of sautéed, and the whole bowl felt flat because of it.
  • The sauce is best made fresh right before serving, but if you make it ahead, the ginger flavor mellows out slightly—which isn't bad, just different than that bright, sharp punch you get when it's just made.
  • Don't overcrowd your skillet when cooking tofu; give the pieces space to actually brown instead of crowding them in and creating steam.
03 -
  • If you marinate your tofu cubes in the soy sauce mixture for 15 minutes before cooking, they'll absorb even more flavor and the seasoning becomes almost integral rather than just surface coating.
  • Toasted sesame seeds make a genuine difference here—buy them already toasted or toast your own in a dry skillet for 2-3 minutes, and you'll taste how much more dimension they add than raw sesame.
Return