Tofu Jammy Egg Breakfast Bowl (Print Version)

A vibrant Asian-inspired breakfast bowl with seasoned tofu, jammy eggs, fresh greens, 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

# Steps to Follow:

01 - Bring a pot of water to a boil. Gently add eggs and cook for 6.5 to 7 minutes. Transfer to an ice bath, peel carefully, 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 tofu and sauté for 6 to 8 minutes, turning frequently 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 well combined.
05 - Divide warm rice between two serving bowls. Layer greens, cucumber, carrot, seasoned tofu, and halved jammy egg on top of each portion.
06 - Drizzle ginger scallion sauce generously over each bowl. Garnish with toasted sesame seeds and cilantro or microgreens.

# Additional Tips::

01 -
  • It comes together in 35 minutes but tastes like you woke up early with serious intentions.
  • The ginger scallion sauce is bold enough to make even plain rice taste exciting.
  • You can prep components the night before and assemble in two minutes flat.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when I made this in a rush and ended up with steamed tofu instead of crispy cubes.
  • The timing on those eggs matters more than you'd think; even 30 seconds longer shifts the yolk from jammy to nearly solid.
03 -
  • If you mess up the egg timing, don't stress—even an overcooked jammy egg is still delicious, just slightly firmer.
  • Pressing your tofu in a clean kitchen towel with a heavy object on top for 15 minutes yields the crispiest results.
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