Save to Pinterest There's something about a perfectly jammy egg sitting atop warm rice that makes mornings feel intentional. I discovered this bowl during a phase when I was trying to eat better but refused to sacrifice flavor, and it clicked immediately—crispy tofu, that gloriously runny yolk, and a ginger scallion sauce that tastes like it took hours but genuinely doesn't. What started as a random Tuesday breakfast became my go-to when I wanted something that felt fancy without the fuss.
I made this for my roommate one Sunday after she mentioned she was tired of cereal, and watching her slice into that jammy egg—the yolk cascading onto the rice—made the whole thing worth it. She started requesting it weekly, which was both flattering and slightly inconvenient until I realized I could just teach her how to make it. Now she makes it better than I do, which is exactly how I know it's a keeper.
Ingredients
- Firm tofu, pressed and cubed (200 g): Pressing removes excess moisture so it crisps up beautifully instead of steaming—don't skip this step or you'll end up with soft, rubbery cubes.
- Large eggs (2): The 6½-to-7-minute window is crucial for that jammy center; I use a timer and take them out the second it goes off.
- Soy sauce (1 tbsp for tofu, 2 tbsp for sauce): This is your umami backbone; use tamari or coconut aminos if you need gluten-free.
- Sesame oil (1 tsp for tofu, 1 tbsp for sauce): A little goes a long way—it's fragrant and nutty, not meant to be shy but also not meant to overwhelm.
- Ground black pepper and garlic powder (½ tsp each): These season the tofu subtly so it stands out without overpowering the other elements.
- Cooked jasmine or short-grain rice (1 cup warm): Warm rice absorbs the sauce beautifully; day-old rice will work but warm is genuinely better here.
- Baby spinach or mixed greens (1 cup): Fresh greens provide a cool contrast to the warm components and keep the bowl from feeling heavy.
- Cucumber and carrot (1 small each, sliced and julienned): These add crunch and visual pop without needing any cooking.
- Scallions and fresh ginger (2 scallions, 1 tbsp ginger): These are the soul of the sauce—fresh and bright, they wake up your palate.
- Rice vinegar (1 tbsp): This cuts through the richness with a gentle acidic note that ties everything together.
- Honey or maple syrup (1 tsp): Just enough sweetness to balance the spice and saltiness without being detectable as sweet.
- Chili flakes (½ tsp optional): Add them if you like heat, skip them if you prefer mild.
- Toasted sesame seeds and cilantro (for garnish): Sesame seeds add texture and nuttiness; cilantro is optional but honestly makes it feel more complete.
Instructions
- Boil the eggs until just set:
- Bring salted water to a rolling boil, gently lower the eggs in, and start your timer for exactly 6½ to 7 minutes depending on how runny you want the center. The moment the timer goes off, transfer them to an ice bath to stop the cooking—this is the difference between a jammy yolk and a hard one.
- Prepare and marinate the tofu:
- Combine your pressed tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder in a bowl, tossing gently to coat. Let it sit for a few minutes while you prep everything else; this brief marinating window allows the flavors to start settling in.
- Sear the tofu until golden:
- Heat your skillet over medium heat and add the tofu cubes in a single layer, letting them sit undisturbed for 2-3 minutes before turning. Keep turning every couple of minutes until all sides are golden and the edges are slightly crispy, about 6-8 minutes total.
- Mix the ginger scallion sauce:
- In a small bowl, whisk together the sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes if using. Taste it and adjust—if it's too salty, add a splash of vinegar; if it needs depth, drizzle in more sesame oil.
- Build your bowls:
- Divide the warm rice between two bowls, then arrange the spinach, cucumber, carrot, and tofu on top of each. This layering keeps everything distinct rather than jumbled.
- Finish with eggs, sauce, and garnish:
- Carefully halve each jammy egg and nestle it onto the tofu, then drizzle the entire bowl with ginger scallion sauce. Finish with a sprinkle of toasted sesame seeds and cilantro if you have it on hand.
Save to Pinterest This bowl became more than breakfast one morning when my friend and I were sitting on the kitchen counter eating in silence—not the awkward kind, but the kind where you're both too busy thinking about how good the food is to talk. That's when I realized this recipe isn't just nourishing; it's the kind of quiet, intentional meal that makes you slow down.
Why This Bowl Works for Busy Mornings
The beauty of this breakfast is that nothing requires constant attention or tricky timing if you break it into chunks. You can boil the eggs while prepping vegetables, cook the tofu while whisking the sauce, and have everything ready to assemble in under 40 minutes—or prep the components separately the night before and just warm the rice and tofu in the morning. It's the kind of meal that scales beautifully too; if you're feeding more people, you just multiply the ingredients and work in batches.
Customizing Your Bowl
I've made this bowl maybe a hundred different ways depending on what's in my fridge and my mood that day. Some mornings I add avocado for creaminess, other times I swap the greens for sautéed bok choy, and once I roasted mushrooms instead of using tofu because I ran out. The ginger scallion sauce is the constant—that's the glue that holds everything together—but everything else is genuinely flexible.
Storage and Make-Ahead Tips
The rice, tofu, and sauce will keep in the fridge for 3-4 days, which means you can make several components ahead and just assemble fresh bowls each morning. The vegetables are best sliced the same day you eat, but the ginger scallion sauce actually deepens in flavor overnight, so making that in advance is smart. One thing I've learned: keep the eggs separate from the sauce until you're ready to eat, otherwise they'll absorb the liquid and lose some of their appeal.
- Boil extra eggs at the beginning of the week and store them in the fridge for instant jammy goodness.
- Marinate the tofu cubes overnight for more intense flavor if you have the time.
- Make a double batch of ginger scallion sauce since it's so good that you'll want it on everything else too.
Save to Pinterest This bowl is proof that nourishing food doesn't need to be complicated or time-consuming. Make it once and you'll understand why it keeps showing up on my table.
Common Recipe Questions
- → What makes the eggs jammy?
Jammy eggs are cooked for 6½–7 minutes in boiling water, creating a tender white with a creamy, golden yolk that's slightly runny. The ice bath immediately stops the cooking process and helps achieve the perfect consistency.
- → Can I prepare components ahead?
Yes, you can cook the rice, prepare the sauce, and even season and cook the tofu up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Fresh eggs are best cooked the same morning for optimal texture.
- → How do I get crispy tofu?
Press the tofu first to remove excess moisture, then toss it with seasonings before cooking. Use a non-stick skillet over medium heat and avoid overcrowding the pan. Let the tofu cook undisturbed for 2–3 minutes before turning to develop a golden crust.
- → What vegetables work best?
Baby spinach, mixed greens, sliced cucumber, and julienned carrot provide great texture and freshness. You can also add blanched broccoli, steamed edamame, or pickled vegetables for extra variety and crunch.
- → Is this dish gluten-free?
Use tamari or coconut aminos instead of soy sauce to make this gluten-free. Check that your rice vinegar and other condiments are certified gluten-free, as some manufacturers add wheat-based ingredients.
- → Can I make it vegan?
Simply omit the eggs and add sliced avocado or roasted mushrooms for extra richness and protein. The tofu and vegetables provide plenty of nutrition, and the ginger scallion sauce remains completely plant-based.