Tofu Jammy Egg Breakfast Bowl

There's something about a warm bowl that catches the morning light just right—when the steam rises off the rice and you catch the first whiff of ginger and sesame, you know breakfast is about to feel like an actual meal. I discovered this bowl during a particularly uninspired Tuesday, standing in front of an open fridge with tofu, eggs, and leftover rice staring back at me like a puzzle waiting to be solved. That one spontaneous morning turned into a ritual I still make whenever I need to feel grounded and nourished before the day gets loud.

My partner watched me assemble this bowl the first time and asked what I was making something so fancy for—as if sautéed tofu and a jammy egg was somehow restaurant-level cuisine. By the time they took a bite and the yolk started running into the warm rice, the whole mood shifted into something almost reverent. That's when I realized this bowl wasn't just breakfast; it was an excuse to slow down and actually taste what you're eating.

Ingredients

• Firm tofu (200g, pressed and cubed): Pressing is non-negotiable here—it removes excess moisture so the tofu actually absorbs the seasoning and gets those golden, slightly crispy edges that make all the difference.
• Large eggs (2): Room temperature eggs cook more evenly, and that 6½ to 7 minute window is the sweet spot where the white is just set but the yolk still has that liquid center.
• Soy sauce (3 tbsp total): It's the backbone of both the tofu marinade and the sauce, so don't skimp on quality—a good soy sauce tastes noticeably richer.
• Sesame oil (2 tbsp total): This is the ingredient that makes everything smell and taste like it belongs in a bowl worth making, not just eating.
• Fresh ginger (1 tbsp, finely grated): The finer you grate it, the more it disperses into the sauce and wakes up your palate—don't use the jarred stuff for this one.
• Scallions (2, finely sliced): Raw scallions bring a sharp, fresh bite that contrasts beautifully with the warm, savory elements in the bowl.
• Rice vinegar (1 tbsp): It adds brightness without being aggressive, balancing the richness of the sesame oil.
• Jasmine or short-grain rice (1 cup cooked): The starchy texture catches the sauce better than long-grain varieties, making every spoonful taste intentional.
• Baby spinach or mixed greens (1 cup): They wilt slightly from the warm rice and sauce, becoming tender while keeping their nutritional punch.
• Cucumber and carrot (fresh, sliced and julienned): The crunch is essential—it keeps the bowl from feeling heavy and reminds you that you're eating something vibrant and alive.
• Sesame seeds (1 tbsp, toasted): Toasting them yourself takes two minutes and multiplies their flavor in a way that feels almost unfair.

Instructions

Boil water and time your eggs perfectly:

Fill a pot with enough water to cover the eggs by an inch and bring it to a rolling boil—really rolling, not just steaming. Gently lower room temperature eggs into the water and set a timer for exactly 6½ minutes if you want a barely jammy center, or 7 minutes if you prefer it slightly more set.

Shock the eggs in ice water immediately:

The moment your timer goes off, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes before peeling, starting from the wider end where the air pocket makes it easier.

Season your tofu cubes while it rests:

In a small bowl, combine the pressed tofu with soy sauce, sesame oil, black pepper, and garlic powder, tossing gently so every piece gets coated. Let it sit for a few minutes while you heat your skillet—the flavors start settling in right away.

Sauté the tofu until it's golden and warm:

Heat a non-stick skillet over medium heat, add the seasoned tofu without crowding the pan, and let it sit undisturbed for 2 minutes so it can develop those crispy, golden edges. Turn the pieces carefully and cook for another 4 to 6 minutes until everything is heated through and looks like it means something.

Whisk together the ginger scallion sauce in one bowl:

Combine sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes if you're using it. Whisk it together and taste—if it feels too salty, add a touch more honey; if it's too sweet, add a splash more vinegar.

Assemble your bowl with intention:

Divide the warm rice between two bowls, creating a small nest in the center. Arrange the greens, cucumber, and carrot around the rice, then nestle the tofu on one side and the halved jammy egg on the other.

Finish with sauce and garnish:

Drizzle the ginger scallion sauce generously over everything—don't be shy here, the sauce is what brings all the elements together. Sprinkle toasted sesame seeds and cilantro or microgreens on top, and eat it while everything is still warm and the egg yolk is still runny.

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One morning I made this bowl for someone I was trying to impress, and instead of performing some elaborate recipe, I just stood there quietly tending to each component—pressing tofu, timing eggs, whisking sauce. They watched the whole thing and said it felt like meditation, which is maybe the nicest compliment a breakfast bowl has ever received. It shifted something in how I think about cooking: the ritual matters as much as the result.

The Secret of Jammy Eggs

Getting jammy eggs right is less about following a rule and more about understanding what's happening inside the shell—the white needs just enough heat to set while the yolk stays soft and liquid. The ice bath stops the cooking immediately, which is why it's non-negotiable; without it, the residual heat keeps cooking the yolk even after you've removed it from water. I've found that starting with room temperature eggs and using boiling water gives you the most consistent results, but your stove might run hotter or cooler than mine, so the first time you make this, crack one open and check.

Why Tofu Matters More Than You Think

Tofu gets a bad reputation from people who've never actually seasoned it or given it time to develop flavor and texture. When you press it properly and then marinate it even briefly in soy sauce and sesame oil, it becomes this savory, slightly rich component that makes the entire bowl feel substantial. The sautéing step is where it transforms—those few minutes in a hot skillet turn the surface crispy and golden while the inside stays tender, creating a contrast that keeps every bite interesting.

Building Flavor Layers in One Bowl

This bowl works because every element has a different temperature, texture, and flavor profile, but they all speak the same language—salty, slightly sweet, with hits of ginger and sesame. The warm rice acts like a blank canvas that accepts flavor, the cold greens bring freshness, the tofu adds substance, and the egg yolk ties everything together with richness. You're not just eating breakfast; you're orchestrating a conversation between ingredients.

• If you have time, marinate the tofu for 15 minutes before cooking instead of just tossing it—the flavors penetrate deeper and the result feels more intentional.
• Brown rice and quinoa work just as well as jasmine if that's what you have on hand, though they'll absorb the sauce slightly differently.
• Make extra ginger scallion sauce and keep it in the fridge for up to three days—you'll find yourself drizzling it on roasted vegetables, rice bowls, and even simple grilled chicken.

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This bowl has become the breakfast I make when I want to feel taken care of, even if I'm the one doing the caring. It's simple enough to make on a quiet Sunday morning, but intentional enough to feel like something worth the time.

Recipe FAQs

→ What makes a jammy egg different from a soft-boiled egg?

A jammy egg is cooked for 6½–7 minutes, resulting in a fully set white and a creamy, golden yolk with a spreadable consistency—somewhere between soft and hard-boiled.

→ Can I make this bowl ahead of time?

Yes! Prepare the rice, tofu, and sauce in advance. Store components separately in the refrigerator and assemble when ready to eat. The jammy eggs are best made fresh but can be prepared a day ahead.

→ What can I substitute for the tofu?

You can replace tofu with tempeh for a nuttier flavor, or use edamame, chickpeas, or shredded chicken for protein. The ginger scallion sauce pairs well with all these options.

→ How do I get perfectly crispy tofu?

Press your tofu for 15 minutes to remove excess moisture, then toss with seasonings before cooking. Use a hot skillet with a bit of oil and avoid overcrowding the pan for golden, crispy edges.

→ Is the ginger scallion sauce spicy?

The sauce has a mild kick from the chili flakes, which are optional. Without them, it delivers zesty, aromatic flavor from fresh ginger and scallions without significant heat.

→ Can I use different greens in this bowl?

Absolutely. Baby spinach, mixed greens, kale, bok choy, or sliced cabbage all work beautifully. Choose whatever fresh greens you enjoy or have on hand.