Tofu Jammy Egg Breakfast Bowl

There's something about a breakfast bowl that feels like an act of self-care, especially when golden jasmine rice meets a perfectly jammy egg and tofu that's gotten just crispy enough to have real texture. I discovered this combination on a quiet Sunday morning when I had leftover rice, two eggs, and a block of tofu staring at me from the fridge, plus a half-forgotten jar of ginger I'd bought with better intentions. The ginger scallion sauce came together almost by accident, whisked together while the tofu sizzled, and suddenly what could've been a forgettable breakfast became something I found myself planning for throughout the week.

I made this for my friend who'd just gone vegetarian and was nervous about feeling satisfied at breakfast, and watching her fork that jammy egg and mix it through the rice while the ginger sauce hit her all at once—that moment changed how I thought about this bowl. It wasn't fancy or complicated, but it felt generous, like I'd given her something real.

Ingredients

• Firm tofu, pressed and cubed (200 g): Pressing matters here because it lets the tofu absorb seasoning and get genuinely crispy rather than just steamed through; I learned this by making soggy tofu too many times.
• Large eggs (2): The jammy texture comes down to timing—6½ to 7 minutes gets you that runny center with set whites, which is the whole point.
• Soy sauce (3 tbsp total): Split between the tofu and the sauce, it's your seasoning backbone; use tamari if gluten matters to you.
• Sesame oil (2 tsp total): Don't skip this—it brings a toasty warmth that makes everything taste intentional rather than thrown together.
• Fresh ginger, finely grated (1 tbsp): This sauce lives or dies on ginger, so use fresh and grate it fine enough that you get juice with the solids.
• Rice vinegar (1 tbsp): The acid brightens everything; rice vinegar is gentler than regular vinegar and won't overpower.
• Jasmine or short-grain rice, cooked (1 cup): Jasmine holds the sauce better and its slight floral note plays nicely with ginger.
• Baby spinach or mixed greens (1 cup): The warm rice wilts them slightly, which feels more cohesive than entirely raw greens.
• Cucumber, sliced (1 small): Cucumber adds freshness and keeps things from feeling too heavy.
• Carrot, julienned (1 small): The thin cut means it softens slightly from the warm rice without becoming mushy.
• Scallions, finely sliced (2): Part goes into the sauce, part gets scattered on top so you get both cooked and fresh onion flavor.
• Honey or maple syrup (1 tsp): Just enough to round out the sauce's sharp edges without making it sweet.
• Chili flakes (1/2 tsp, optional): I leave these out for a friend with a delicate stomach, but they add a background heat that makes you want another bite.
• Toasted sesame seeds (1 tbsp): The toasting matters—raw sesame seeds taste flat by comparison.
• Fresh cilantro or microgreens (optional): Cilantro if you love it, microgreens if you want to feel fancy about Tuesday breakfast.
• Black pepper and garlic powder (1/2 tsp each): These season the tofu directly and give it depth beyond just salty.

Instructions

Boil water for jammy eggs:

Fill a saucepan with enough water to cover your eggs by an inch and bring it to a rolling boil; this timing is everything, so have your phone timer ready.

Cook eggs to jammy perfection:

Gently lower the eggs in with a spoon so they don't crack, then set your timer for exactly 6½ minutes—you want that golden, runny center. Transfer immediately to an ice bath so the cooking stops.

Press and cube your tofu:

Wrap your tofu block in a clean kitchen towel and press it between two plates with something heavy on top for 10 minutes while you're doing other prep; this is the secret to tofu that actually tastes good.

Season the tofu:

In a bowl, toss your pressed cubes with soy sauce, sesame oil, black pepper, and garlic powder, making sure every piece gets coated; this is where patience pays off because seasoned tofu tastes nothing like plain tofu.

Sauté the tofu until golden:

Heat your skillet over medium heat and add the tofu in a single layer, letting each side get some color before turning—you're looking for about 6 to 8 minutes total, and that golden crust is what makes this breakfast bowl feel satisfying.

Whisk your ginger scallion sauce:

In a small bowl, combine your sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes if you're using them; taste it and adjust the vinegar or honey if it needs balancing.

Assemble your bowls:

Start with warm rice divided between two bowls, then arrange your fresh greens, cucumber, and carrot on top like you're creating something intentional rather than just piling things in.

Add your proteins and sauce:

Top each bowl with golden tofu and carefully place your halved jammy eggs, then drizzle the ginger scallion sauce over everything, making sure to get some of those cooked ginger bits and scallion pieces in every spoonful.

Garnish and serve:

Scatter sesame seeds and cilantro or microgreens over the top, then eat while the rice is still warm and the egg yolk is ready to break and mix through everything.

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My roommate walked into the kitchen while I was making this one morning and asked what smelled so good, and I realized it was just the ginger hitting the warm rice and sesame oil mingling together, nothing fancy or complicated, but somehow complete. That's when I knew this wasn't just a breakfast recipe—it was the kind of bowl that makes you feel taken care of on a regular Tuesday.

Why the Jammy Egg Matters Most

The egg yolk isn't a garnish here; it's your sauce. When you break it open, it mixes through the rice and greens and coats the tofu with a richness that makes everything taste connected rather than like separate components on a plate. I learned this by accident when my egg was slightly softer than planned, and the whole bowl suddenly made sense in a way it hadn't before.

Making Tofu Worth Eating

Tofu gets a bad reputation because most people don't press it and don't season it, so you end up with something bland and spongy that absorbs dressing instead of tasting like itself. When you take the time to press and season it properly, then let it get some color in a hot skillet, it becomes crispy outside and creamy inside—something you'd actually choose for breakfast rather than tolerate.

The Ginger Scallion Sauce Changes Everything

This sauce is why you keep coming back to this bowl even though technically you could eat rice and eggs any morning. The ginger gives it brightness, the vinegar keeps it from being heavy, and the sesame oil makes it taste like someone who knows what they're doing made it for you. Drizzle it generously—this isn't a dressing situation where you hold back.

• Make the sauce first if you can so the flavors have a few minutes to get to know each other.
• If your ginger is particularly fibrous, grate it over a fine sieve to catch extra juice without the tough bits.
• Taste the sauce before you assemble bowls and add more honey or vinegar depending on whether you want it sweeter or sharper.

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This breakfast bowl feels like a small daily kindness you're giving yourself, the kind of meal that makes you actually want to get up and cook instead of grabbing whatever's fastest. Once you make it once, you'll find yourself planning your week around having the ingredients on hand.

Recipe Questions & Answers

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

A jammy egg is cooked for 6½ to 7 minutes, resulting in a creamy, partially set yolk with a custard-like consistency. Hard-boiled eggs cook longer, typically 10-12 minutes, producing fully set, crumbly yolks.

→ Can I prepare the components ahead of time?

Yes, you can cook the rice and season the tofu up to 2 days in advance. The ginger scallion sauce keeps well in the refrigerator for 3-4 days. However, jammy eggs are best prepared fresh for optimal texture and flavor.

→ What protein alternatives work well in this bowl?

For additional protein options, try edamame, tempeh, or shredded chicken. If following a vegan diet, replace the jammy eggs with sliced avocado, roasted mushrooms, or pan-fried chickpeas for similar richness.

→ How can I adjust the spice level?

The chili flakes in the sauce provide mild heat. Increase to 1 teaspoon for medium spice, or add sliced fresh chilies or sriracha for extra kick. For a mild version, omit the chili flakes entirely.

→ What other vegetables can I add?

Consider adding steamed bok choy, roasted sweet potato, pickled radishes, shredded cabbage, or bean sprouts. These vegetables complement the Asian flavors and add varied textures to your bowl.

→ Is there a gluten-free option for the soy sauce?

Absolutely. Substitute regular soy sauce with tamari or coconut aminos for a gluten-free version. Both alternatives provide similar umami flavor without containing wheat.