Tofu Jammy Egg Bowl

There's something about a bowl of warm rice topped with a runny egg that makes a Tuesday morning feel intentional. I discovered this tofu jammy egg bowl during a phase where I was experimenting with making breakfast feel less rushed and more like an actual meal, and it stuck because it's genuinely satisfying without demanding much skill. The ginger scallion sauce is what changed everything for me—that bright, punchy drizzle transforms simple ingredients into something that tastes like you've been cooking all morning when really you've only spent twenty minutes. It's become my go-to when I want something nourishing that doesn't feel like a chore.

I made this for my roommate one Saturday morning when they'd had a rough week, and watching them crack into that soft-boiled egg and mix everything together was honestly the whole point. They didn't say much, just made that satisfied sound people make when food hits right, and ate the entire bowl while scrolling through their phone like nothing could interrupt that moment. That's when I realized it wasn't just a good breakfast—it was the kind of dish that gives people permission to slow down.

Ingredients

• Firm tofu, pressed and cubed: Pressing tofu matters so much more than people realize—it removes water so the cubes can actually brown instead of steam and turn mushy.
• Large eggs: The soft yolk is non-negotiable here, so a kitchen timer is your friend for that 6½ to 7 minute window.
• Soy sauce: Use one you actually like drinking because it seasons both the tofu and becomes part of the sauce.
• Sesame oil: Just a teaspoon brings that toasted, nutty warmth that makes everything taste intentional.
• Jasmine or short-grain rice: Warm rice is key—cold rice will cool down your bowl and change the entire experience.
• Baby spinach or mixed greens: Raw greens stay crisp and provide contrast to all the warm elements.
• Fresh ginger and scallions: These shouldn't be optional even though they feel like garnish—they're the sauce's backbone and absolutely earn their place.
• Rice vinegar: This adds brightness that soy sauce alone can't provide, cutting through the richness of the egg yolk.
• Toasted sesame seeds: The crunch and nutty flavor are what make people notice they're eating something intentional.

Instructions

Boil water and time your eggs:

Fill a saucepan with water and bring it to a rolling boil, then carefully add your eggs—this is the moment where patience pays off. Set a timer for 6½ minutes if you like a runnier yolk, 7 minutes if you want it just barely set but still golden.

Give your tofu a cold bath:

Transfer eggs to ice water immediately so they stop cooking—this moment makes all the difference between a jammy center and a chalky one. While they cool, press your tofu between paper towels or a clean kitchen towel with something heavy on top for at least five minutes.

Season and taste:

Cube your pressed tofu and toss it with soy sauce, sesame oil, black pepper, and garlic powder in a bowl, mixing gently so the cubes stay intact. Let it sit for a few minutes so the flavors start to soak in.

Get your tofu golden:

Heat a non-stick skillet over medium heat and add the tofu cubes—you'll hear them sizzle almost immediately, which is exactly what you want. Let them sit undisturbed for a couple minutes so the bottoms brown, then turn them occasionally until most sides are golden and the whole thing is heated through, about 6 to 8 minutes total.

Whisk together your magic sauce:

Combine sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes if you want heat—this is where the bowl gets its personality. Taste it and adjust: if it's too salty add more vinegar, if it's too sour add a touch more honey.

Build your bowl like you mean it:

Divide warm rice between two bowls as your base, then arrange a handful of greens, sliced cucumber, julienned carrot, and your golden tofu pieces on top. Peel and halve your jammy eggs, nestle them in, then drizzle everything generously with ginger scallion sauce and finish with sesame seeds and cilantro or microgreens if you have them.

Save to Pinterest

The first time someone told me they woke up thinking about this bowl and then made it themselves, I knew it had become something more than a recipe. There's comfort in how it comes together, and dignity in how it looks on the plate, which is a rare combination for something that takes less than forty minutes start to finish.

Why the Ginger Scallion Sauce Changes Everything

This sauce is honestly what separates a nice breakfast bowl from one that people remember. The first time I made it, I was skeptical because it seemed too simple—just aromatics and a few pantry basics—but that combination of fresh ginger heat, scallion brightness, sesame oil richness, and rice vinegar tang creates something that tastes way more complex than its ingredient list suggests. It's the kind of sauce that makes you want to drizzle it on literally everything, so having it on hand is never a mistake.

Making Tofu Taste Like You Actually Know What You're Doing

The secret to tofu that doesn't taste like disappointment is treating it like it deserves respect, which sounds dramatic but is actually true. Pressing it removes water so it can brown instead of steam, seasoning it before cooking lets the flavors develop rather than just sit on the surface, and using medium heat with a non-stick skillet means you get golden edges without burning. I used to rush this step and wonder why my tofu was always mushy, then realized I was basically boiling it in my own impatience.

Breakfast as a Moment, Not Just Fuel

There's something grounding about taking twenty minutes to make breakfast properly instead of eating something out of a box while standing at the counter. This bowl sits somewhere between nourishing and celebratory—it tastes good enough that you actually want to sit down and eat it, which makes mornings feel intentional rather than rushed.

• Warm your bowls before serving if you have time—it keeps the rice warm longer and makes the whole thing feel like a real meal.
• Make the sauce while your tofu cooks so everything comes together at the same moment and nothing gets cold.
• Leftovers work fine but assemble them fresh the next day since the greens will soften if they sit in the sauce overnight.

Save to Pinterest

This bowl became my Saturday morning ritual because it tastes thoughtful without being complicated, which feels like the whole point of learning how to cook. Make it for yourself when you want to feel taken care of, or make it for someone else when they need to know that you're thinking about them.

Recipe FAQs

→ How do I achieve the perfect jammy eggs?

Boil eggs for 6½ to 7 minutes, then immediately place them in an ice bath to stop cooking. This results in a firm white with a soft, slightly runny yolk.

→ What tofu works best for this dish?

Use firm tofu that's been pressed to remove excess water. This helps it hold shape and absorb seasonings better during sautéing.

→ Can I substitute jasmine rice with other grains?

Yes, brown rice or quinoa can be used for a different texture and added nutrients while maintaining the bowl's wholesome quality.

→ How do I prepare the ginger scallion sauce?

Whisk together finely sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey or maple syrup, and chili flakes for a zesty dressing.

→ Can this bowl be made vegan?

Omit the eggs and add avocado or roasted mushrooms for a plant-based alternative that keeps the bowl hearty and flavorful.