Tofu Jammy Egg Breakfast Bowl

I discovered this bowl on a quiet Sunday morning when my roommate was experimenting with leftover jasmine rice and a carton of eggs. She casually mentioned wanting something that felt both comforting and alive, and I found myself reaching for tofu, ginger, and whatever greens were hiding in the crisper drawer. That one bowl turned into a weekday ritual, the kind of breakfast that makes you actually want to wake up early.

The first time I made this for someone I was trying to impress, I panicked about the jammy eggs—timing them felt impossibly delicate. But six and a half minutes later, I cracked one open and that warm, runny yolk spilled across the rice like liquid gold, and suddenly I understood why people get excited about breakfast.

Ingredients

• Firm tofu (200 g), pressed and cubed: Pressing removes excess moisture so it actually browns instead of steaming; skip this step and you'll end up with sad, soggy cubes.
• Large eggs (2): Room temperature eggs cook more evenly, and that perfect jammy center depends on precision.
• Soy sauce (1 tbsp for tofu, 2 tbsp for sauce): The backbone of both the marinade and the sauce—use good quality soy sauce if you can, it makes a real difference.
• Sesame oil (1 tsp for tofu, 1 tbsp for sauce): This adds a nutty depth that can't be replicated; a little goes a long way.
• Ground black pepper and garlic powder (1/2 tsp each): These season the tofu subtly from the inside out.
• Jasmine or short-grain rice (1 cup cooked, warm): Jasmine rice absorbs the sauce better than long-grain varieties.
• Fresh greens (1 cup baby spinach or mixed): Use what's fresh in your area; the crunch matters more than the specific type.
• Cucumber and carrot: These add textural contrast and a cooling element that balances the warm, savory components.
• Fresh ginger (1 tbsp grated): Ginger loses its punch if it sits around; grate it just before making the sauce.
• Scallions (2, finely sliced): The white and light green parts go into the sauce; save the dark green tops as garnish for a pop of color.
• Rice vinegar (1 tbsp): This keeps the sauce bright and prevents it from becoming cloying.
• Honey or maple syrup (1 tsp): A tiny amount rounds out the sharp edges without making it sweet.
• Chili flakes (1/2 tsp, optional): A whisper of heat; add less if you're sensitive to spice.
• Toasted sesame seeds and cilantro for garnish: These aren't just decoration—they add texture and a final flavor layer.

Instructions

Nail the jammy eggs:

Bring water to a rolling boil, gently lower in room-temperature eggs, and set a timer for six and a half minutes—this is the sweet spot where the white is set but the yolk is still soft. The ice bath stops the cooking immediately, so don't skip it.

Season the tofu generously:

Toss the pressed cubes with soy sauce, sesame oil, pepper, and garlic powder, coating every side; if you have time, let it sit for 15 minutes so the flavors soak in.

Get the tofu golden:

Heat a non-stick skillet over medium heat and let it get hot enough that the tofu sizzles on contact, then sauté for 6 to 8 minutes, turning occasionally until the edges are crispy and caramelized.

Whisk together the sauce:

Combine scallions, ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes in a small bowl; taste and adjust—if it's too salty, add a splash more vinegar; if it's too sharp, a tiny drizzle more honey helps.

Build your bowl with intention:

Start with warm rice as the base, arrange greens, cucumber, and carrot around it, then nestle the tofu and halved egg on top so every spoonful has multiple textures and temperatures.

Finish with purpose:

Drizzle the sauce generously over everything, then scatter sesame seeds and cilantro across the top; the sauce brings everything together, so don't be shy.

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A friend once brought this bowl to work, and by lunchtime, three people had asked for the recipe. What started as a quiet personal discovery somehow became something worth sharing, which is how I knew it was more than just breakfast.

Why This Bowl Became My Go-To

There's something about having a breakfast that feels intentional without requiring a cookbook and two hours of prep. This bowl hits that sweet spot where it's nourishing enough to keep you satisfied until lunch, but interesting enough that you're not eating the same thing five days in a row like you're punishing yourself.

Playing With the Recipe

Brown rice works just as well as jasmine if you're thinking about nutrition, and quinoa adds a texture that some mornings feel exactly right for. If you're not into eggs, avocado slices bring creaminess, and roasted mushrooms add an earthy weight that keeps the bowl grounded. The sauce is flexible too—less chili flakes if you're eating before coffee, more ginger if you want to wake up your mouth.

Making It Your Own

The beauty of a bowl like this is that it adapts to what's in your kitchen and what your body needs on any given morning. Some days I add a handful of kimchi for funk, other mornings I double the cilantro because the herb section was too good to pass up. The core structure holds everything together, but the margins are yours to play with.

• If you're meal prepping, cook the rice and tofu ahead but make the sauce fresh and keep the greens separate so nothing gets soggy.
• Sesame seeds can be swapped for chopped peanuts or crushed cashews if that's what you have on hand.
• This feeds two people generously or one very happy person who's ready to start the day strong.

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This bowl is proof that breakfast doesn't have to be boring or complicated. Make it once and it becomes a language you speak on mornings when you need something real.

Frequently Asked Questions

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

Jammy eggs are cooked for 6½ to 7 minutes, creating a perfectly set white with a creamy, golden yolk that has a jam-like consistency. This texture pairs beautifully with rice and savory seasonings.

→ Can I prepare components ahead of time?

Yes, you can cook the rice, season the tofu, and prepare the ginger scallion sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Fresh jammy eggs are best made just before serving.

→ What other vegetables work well in this bowl?

Consider adding steamed bok choy, sautéed shiitake mushrooms, pickled radishes, or shredded Napa cabbage. Edamame, roasted sweet potato, or blanched broccoli also complement the flavors nicely.

→ How can I make this bowl vegan?

Simply omit the eggs and add extra protein such as sliced avocado, roasted mushrooms, or edamame. The ginger scallion sauce is naturally vegan and provides plenty of flavor to tie the bowl together.

→ What type of tofu works best for this dish?

Firm or extra-firm tofu holds its shape best during cooking and develops a nice golden crust. Press the tofu for 15 minutes before seasoning to remove excess moisture, which helps achieve crispier edges.

→ Can I use a different grain instead of rice?

Absolutely. Quinoa, brown rice, farro, or even soba noodles make excellent alternatives. Adjust cooking times accordingly and ensure your grain is warmed before assembling the bowls.