Save to Pinterest My roommate walked into the kitchen one Saturday morning and asked what smelled so good. I was standing over a skillet, flipping golden tofu cubes while jammy eggs cooled on the counter. She grabbed a fork before I even plated it. That bowl became our weekend ritual, the kind of breakfast that feels like you're doing something right even when the rest of life is messy.
I started making this after a string of gray mornings when toast felt too sad and scrambled eggs felt too boring. The first time, I overcooked the eggs into hard yolks and still loved it. By the third attempt, I nailed the jammy center, and my partner declared it better than our favorite cafe's version. Now it shows up on slow Sundays and frantic Tuesdays alike.
Ingredients
- Firm tofu, pressed and cubed: Pressing out the water is the only thing standing between bland tofu and crispy golden bites that soak up seasoning like a dream.
- Large eggs: The jammy yolk is non-negotiable here, it breaks into the rice and sauce and turns the whole bowl creamy.
- Soy sauce: This shows up three times in the recipe because it is the backbone of every savory layer.
- Sesame oil: A little goes a long way, it adds that nutty warmth you cannot fake with anything else.
- Ground black pepper and garlic powder: These make the tofu taste intentional instead of like an afterthought.
- Cooked jasmine or short-grain rice: Use day-old rice if you have it, it holds up better under all the toppings and sauce.
- Baby spinach or mixed greens: They wilt slightly under the warm rice and tofu, which is exactly what you want.
- Cucumber and carrot: The crunch factor that keeps every bite from feeling one-note.
- Scallions and fresh ginger: The stars of the sauce, they bring sharp brightness that wakes up your mouth.
- Rice vinegar: It cuts through the richness and keeps the sauce from feeling heavy.
- Honey or maple syrup: Just enough sweetness to balance the salt and tang without tasting like dessert.
- Chili flakes: Optional but highly recommended if you like a little heat creeping in at the end.
- Toasted sesame seeds: They add a quiet crunch and make the bowl look like you tried.
- Fresh cilantro or microgreens: A handful on top makes it feel fancy even though it is just breakfast.
Instructions
- Prepare the jammy eggs:
- Bring a pot of water to a rolling boil, then gently lower in the eggs and set a timer for exactly 6 and a half to 7 minutes depending on how jammy you like the yolk. Plunge them into an ice bath immediately so they stop cooking and the shells slip off like magic.
- Season the tofu:
- Toss the pressed tofu cubes in a bowl with soy sauce, sesame oil, black pepper, and garlic powder until every piece is coated. Let it sit for a minute while you heat the skillet so the flavors start to settle in.
- Cook the tofu:
- Heat a non-stick skillet over medium heat and add the tofu in a single layer, letting each side get golden and slightly crisp before turning. This takes about 6 to 8 minutes total, and patience here pays off in texture.
- Make the ginger scallion sauce:
- Whisk together scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes in a small bowl. Taste it and adjust if you want more tang, heat, or sweetness.
- Assemble bowls:
- Divide warm rice between two bowls and top each with greens, cucumber, carrot, tofu, and a halved jammy egg arranged however looks good to you. Do not overthink it, messy is fine.
- Drizzle and garnish:
- Pour the ginger scallion sauce generously over everything, then sprinkle sesame seeds and cilantro or microgreens on top. Serve immediately while the rice is still warm and the egg yolk is ready to break.
Save to Pinterest One morning I made this for a friend who swore she hated tofu. She finished her bowl, then asked if I had enough for seconds. I did not say I told you so, but I did start keeping pressed tofu in my fridge at all times. Some dishes just change minds quietly.
Choosing Your Rice
Jasmine rice is my go-to because it is fluffy and slightly fragrant without competing with the sauce. Short-grain rice works beautifully too, it clings together in a way that makes each bite feel more cohesive. If you are using brown rice or quinoa, just know they will add a chewier texture and nuttier flavor that stands up well to the bold sauce. Day-old rice from the fridge is actually ideal here because it is drier and holds its shape under all the toppings.
Adjusting the Sauce
The ginger scallion sauce is where you can make this bowl your own. If you like it brighter, add more rice vinegar or a squeeze of lime. For more heat, double the chili flakes or stir in a spoonful of chili crisp. I have also added a dash of toasted sesame seeds directly into the sauce for extra nuttiness, and it worked beautifully. Taste as you go and trust your instincts, this sauce is forgiving.
Make It Your Own
This bowl is a template, not a rule. I have swapped the tofu for roasted mushrooms, added avocado when I skipped the egg, and thrown in leftover roasted sweet potato because it was sitting in the fridge. The greens can be arugula, kale, or whatever is about to go bad. As long as you have the rice, the sauce, and something with protein, you are good to go.
- Try adding pickled radishes or kimchi for extra tang and crunch.
- If you want more richness, drizzle a little extra sesame oil or add a smear of miso butter under the rice.
- Meal prep the tofu and sauce ahead so you can throw the bowls together in under 10 minutes on busy mornings.
Save to Pinterest This bowl has become the kind of breakfast that makes me actually want to wake up early. It tastes like taking care of yourself without making a big deal about it.
Ask About This Recipe
- → What makes a jammy egg different from a hard-boiled egg?
A jammy egg is boiled for 6½–7 minutes, resulting in a creamy, custard-like yolk that's set but still spreadable. This texture creates a rich coating when mixed with rice and sauce.
- → Can I make this bowl ahead of time?
Prepare components like rice, seasoned tofu, and ginger scallion sauce up to 3 days in advance. Store separately in airtight containers and assemble when ready. Cook jammy eggs fresh for best texture.
- → What's the best way to press tofu?
Wrap firm tofu in clean kitchen towels or paper towels, place between two plates, and set a heavy object like a canned good on top for 15-20 minutes. This removes excess moisture and allows better seasoning absorption.
- → How can I make this bowl vegan?
Simply omit the eggs and add sliced avocado or roasted mushrooms instead. The honey in the sauce can be replaced with maple syrup to maintain the sweet element while keeping the dish plant-based.
- → What other grains work well in this bowl?
Brown rice adds nutty flavor and extra fiber, while quinoa provides complete protein. For a Korean-inspired twist, try warm barley or use cauliflower rice for a lighter, low-carb option.