Tofu Jammy Egg Bowl (Printable Version)

Seasoned tofu and jammy eggs served over rice with fresh greens and ginger scallion sauce.

# 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

# How To Make:

01 - Bring a pot of water to a boil. Gently add the 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 until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add the tofu and sauté for 6 to 8 minutes, turning occasionally 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 until combined.
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.

# Helpful Hints:

01 -
  • The jammy egg yolk breaks into the warm rice and creates this naturally creamy base without any cream at all.
  • Pressed tofu actually gets crispy and golden instead of staying bland, which was a game changer for me once I figured out the technique.
  • The ginger scallion sauce makes everything taste vibrant and alive without requiring fancy ingredients.
  • It's flexible enough to make on a regular weeknight but feels special enough to serve when someone's coming over for breakfast.
02 -
  • Cold water for the eggs is absolutely necessary—it stops the cooking immediately, which is the only way to get that perfect jammy center that doesn't turn into a fully hard yolk.
  • Pressing your tofu isn't just a suggestion; it's the difference between crispy golden cubes and sad rubbery pieces that slide around the skillet.
  • Make the ginger scallion sauce fresh right before serving because it's best when the ginger and scallions still taste sharp and alive.
03 -
  • If you want extra flavor depth, marinate your seasoned tofu cubes for 15 minutes before cooking—the soy sauce will penetrate deeper and taste less surface-level.
  • Keep rice vinegar on hand because it's the ingredient that makes this sauce taste alive instead of flat, and it's worth having for so many other things too.
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