Tofu Jammy Egg Breakfast Bowl

There's something about a bowl that just makes mornings feel intentional. I discovered this tofu jammy egg situation on a Tuesday when I had exactly these ingredients staring at me from the fridge, and honestly, I was just trying to avoid another sad desk lunch situation. The warm rice, the wobble of that jammy yolk, the ginger sauce hitting all at once—it completely rewired how I think about breakfast. Now I make it whenever I need to feel like I've got my life together, even if I'm still in my slippers.

I made this for my roommate on a Sunday and watched her face light up when she cracked into that egg yolk and it spilled all over the warm rice. She didn't say anything at first, just kept eating, and then she asked if I could make it again next weekend. That's when I knew this bowl had staying power.

Ingredients

• Firm tofu, pressed and cubed (200 g): Pressing your tofu is the difference between soggy and golden—don't skip this step, and cube it into chunky pieces so they get crispy edges.
• Large eggs (2): The 6.5 to 7 minute window is everything here; go over and you lose that precious jammy center.
• Soy sauce (3 tbsp total): One tablespoon for the tofu, two for the sauce—this is your umami backbone, so taste as you go.
• Sesame oil (2 tbsp total): Use real sesame oil, not the generic stuff, because it's what brings nuttiness to every bite.
• Ground black pepper and garlic powder (1/2 tsp each): These season the tofu directly, so they coat every cube as it cooks.
• Cooked jasmine or short-grain rice (1 cup): Warm rice matters because it'll help the yolk emulsify slightly when it hits; cold rice just doesn't have the same magic.
• Baby spinach or mixed greens (1 cup): Fresh greens add a cool crunch that balances the warm components.
• Cucumber, sliced (1 small): The watery crispness cuts through the richness beautifully.
• Carrot, julienned (1 small): Raw carrot adds a slight sweetness and visual pop.
• Scallions, finely sliced (2): Use both the white and green parts; the green parts are delicate and go in the sauce raw.
• Fresh ginger, finely grated (1 tbsp): This is the backbone of the sauce—don't use ground ginger, you'll lose all the brightness.
• Rice vinegar (1 tbsp): This cuts through the richness with a gentle tang.
• Honey or maple syrup (1 tsp): Just enough to round out the sauce without making it sweet.
• Chili flakes (1/2 tsp, optional): I always use them; they add a subtle heat that wakes everything up.
• Toasted sesame seeds and cilantro or microgreens: These are your final flourish, the things that make it look like you know what you're doing.

Instructions

Boil water and cook your eggs just right:

Bring a pot of water to a rolling boil, then gently lower in your eggs. Set a timer for 6 and a half to 7 minutes—this is where precision actually matters. While they cook, fill a bowl with ice water; you'll need it ready the second the timer goes off.

Transfer eggs to ice immediately:

Scoop them out with a slotted spoon and plunge them into that ice bath right away. This stops the cooking and sets you up for that perfect jammy yolk. Let them sit for a few minutes, then gently peel under cool running water.

Season and press your tofu:

If you haven't already pressed your tofu, do it now by wrapping it in a clean kitchen towel and setting something heavy on top for 10 minutes. In a bowl, toss the cubed tofu with soy sauce, sesame oil, black pepper, and garlic powder until every piece is coated.

Sear the tofu until it's golden:

Heat your skillet over medium heat and let it get hot before adding the tofu. You want to hear a gentle sizzle when it hits the pan. Let it sit for a couple minutes on each side so it develops a golden crust, then toss gently and keep going for 6 to 8 minutes total until it's heated through and has some color.

Whisk together your ginger scallion sauce:

In a small bowl, combine scallions, ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes. Whisk until the honey dissolves and everything is mixed; taste it and adjust to your preference.

Build your bowls with intention:

Start with warm rice as your base, then arrange greens, cucumber, and carrot on top. Add your golden tofu and halved eggs, yolk side up. Drizzle generously with that ginger scallion sauce and finish with sesame seeds and cilantro.

Save

My coworker asked me for the recipe after I brought this to work, and I realized I'd been describing it out loud with more enthusiasm than I usually have for anything. That moment made me understand that food becomes real when someone else wants it as badly as you do.

Why the Ginger Scallion Sauce Changes Everything

I almost skipped making sauce my first time, thinking the bowl would be fine without it. I was wrong in a way that made me rethink what I thought I knew about breakfast. The sauce isn't a topping; it's the thing that makes the bowl sing. Fresh ginger, the brightness of rice vinegar, and that hit of sesame oil create this moment where everything on the plate suddenly tastes better than the sum of its parts.

Building Layers of Texture

The genius of this bowl is that every spoonful has something different going on—warm and cold, creamy and crisp, soft and crunchy. I've learned that the order you assemble it actually matters. The warm rice underneath acts as a base that keeps the greens from wilting while still letting them stay fresh, and the raw vegetables on top give you something to look forward to with each bite.

Making It Your Own

This is the kind of breakfast that begs for you to tinker with it. I've added everything from crispy shallots to a slick of chili oil to roasted mushrooms on days when I wasn't using eggs. The foundation is solid enough that it handles your creativity without falling apart.

• If you're making this vegan, roasted mushrooms or creamy avocado swapped in for the egg works beautifully.
• Brown rice or quinoa are solid substitutes if you don't have jasmine rice on hand.
• You can marinate your tofu for 15 minutes before cooking it if you want even more flavor soaked into every bite.

Save

This bowl became my answer to wanting something that tastes restaurant-quality but doesn't require leaving my kitchen. It's the kind of breakfast that makes the rest of your day feel more possible.

Recipe FAQ

→ What makes a jammy egg different from a hard-boiled egg?

Jammy eggs are cooked for 6½–7 minutes, resulting in a creamy, slightly runny yolk with a set white. This texture differs from hard-boiled eggs which have fully set yolks.

→ Can I prepare the components ahead of time?

Yes, you can cook the rice, season and cook the tofu, and prepare the ginger scallion sauce up to 2 days in advance. Fresh eggs are best cooked the same day for optimal texture.

→ What other vegetables work well in this bowl?

You can add sautéed bok choy, steamed edamame, pickled radishes, roasted sweet potato, or fresh herbs like Thai basil and mint to customize your bowl.

→ How do I get crispy tofu?

Press your tofu for 15-20 minutes to remove excess moisture, cube it, then season as directed. Cook in a hot skillet without overcrowding, turning occasionally until golden on all sides.

→ Is this dish suitable for meal prep?

Yes, store cooked tofu, sauce, and rice separately in airtight containers for up to 3 days. Fresh jammy eggs are best when made fresh, though you can store pre-boiled eggs for 2 days.

→ Can I make this vegan?

Absolutely. Simply omit the eggs and substitute with avocado slices, roasted mushrooms, or extra seasoned tofu to maintain protein content and richness.