Tofu Jammy Egg Breakfast Bowl (Printer-friendly)

Nourishing bowl with seasoned tofu, jammy eggs, fresh vegetables, and aromatic ginger scallion sauce over warm rice.

# What You’ll 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

# Directions:

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 Tips:

01 -
  • It comes together in under 35 minutes, which means you can actually make it on a weekday without feeling rushed.
  • The ginger scallion sauce is so addictive you'll find yourself drizzling it on everything for weeks afterward.
  • Jammy eggs with runny centers are honestly one of life's small luxuries, and this method nails the timing every single time.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my first batch turned out waterlogged and bland instead of crispy and flavorful.
  • The timing on jammy eggs is everything, and it honestly changes by a few seconds depending on your stove and altitude, so taste the first one and adjust next time if needed.
  • Make the sauce right before serving; if it sits too long the ginger gets harsh and the scallions lose their bright bite.
03 -
  • The ginger must be freshly grated and grated finely—pre-minced ginger tastes flat and slightly bitter by comparison, and it changes everything.
  • Toast your sesame seeds in a dry skillet for just 1 to 2 minutes before using them; the aroma alone tells you they're ready, and this one step multiplies their flavor exponentially.
  • Serve everything while it's still warm and the egg yolk is still runny, because that's when the bowl reaches its full potential.
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