Save My roommate used to make this bowl every Sunday morning while humming along to whatever was playing on her tiny kitchen radio. The smell of toasted sesame oil would drift into my room and pull me out of bed faster than any alarm. She'd always make extra sauce and keep it in a jar, claiming it made everything taste like it came from a real restaurant. One morning she taught me her trick for the eggs, the ice bath, the exact timing, and I've been hooked ever since. Now it's my Sunday ritual too.
I made this for a friend who swore she didn't like tofu, and she ended up asking for the recipe before she even finished her bowl. The key was getting the tofu crispy enough that it had real texture, not the sad spongy kind she remembered from a cafeteria somewhere. She texted me three days later with a photo of her own version, proud as anything. That's when I knew this one was a keeper, when it could convert someone who thought they had their mind made up.
Ingredients
- Firm tofu: Pressing it for at least 15 minutes makes all the difference, it helps the tofu hold its shape and soak up the seasonings instead of just sitting there bland and wet.
- Large eggs: The timing is everything here, 6 and a half to 7 minutes gives you that perfect jammy yolk that's still soft but not runny.
- Soy sauce: I use low sodium because the sauce already has soy in it and I don't want everything to taste like salt, but regular works if that's what you have.
- Sesame oil: A little goes a long way, it adds that nutty depth that makes the whole bowl feel complete.
- Jasmine rice: Warm rice is non negotiable, cold rice makes the whole thing feel sad and disconnected.
- Baby spinach or mixed greens: I like spinach because it wilts slightly when you put it under the warm tofu, but any tender greens work.
- Cucumber and carrot: These add crunch and freshness, a little brightness to balance the rich egg and tofu.
- Fresh ginger: Grate it finely or it'll be stringy, I learned that the hard way when I got lazy and chopped it instead.
- Scallions: Both the white and green parts, they give the sauce a sharp bite that wakes everything up.
- Rice vinegar: This cuts through the richness and keeps the bowl from feeling too heavy.
- Honey or maple syrup: Just a touch to round out the sauce, it's not sweet but it smooths out the edges.
- Chili flakes: Optional but I always add them, a little heat makes the whole thing more exciting.
- Toasted sesame seeds: I buy them already toasted because I always burn them when I try to do it myself.
Instructions
- Boil the eggs:
- Get your water to a full rolling boil before you add the eggs, then lower them in gently with a spoon so they don't crack. Set a timer for exactly 6 and a half minutes if you want them jammy, not a minute more or you'll lose that creamy yolk.
- Shock and peel:
- Have your ice bath ready before the timer goes off, then transfer the eggs immediately and let them sit for at least 5 minutes. The shells will slip right off if you crack them gently all over first and start peeling from the wider end.
- Marinate the tofu:
- Toss the pressed tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder in a bowl, making sure every piece gets coated. If you have time, let it sit for 15 minutes, but even 5 minutes helps the flavor sink in.
- Crisp the tofu:
- Heat your skillet over medium heat, not too high or the outside will burn before the inside warms through. Let each side sit undisturbed for a couple minutes so it gets golden and a little crispy, then turn and repeat until all sides have some color.
- Whisk the sauce:
- Combine the scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes in a small bowl and whisk until smooth. Taste it and adjust, maybe more vinegar if it's too salty or more honey if it's too sharp.
- Build your bowls:
- Start with warm rice as the base, then arrange your greens, cucumber, and carrot around the edges. Nestle the tofu in the center and place the halved jammy egg on top, yolk side up so everyone can see how perfect it is.
- Finish and serve:
- Drizzle the ginger scallion sauce generously over everything, then sprinkle with sesame seeds and cilantro or microgreens. Serve immediately while the rice is still warm and the egg yolk is ready to break and run into everything.
Save The first time I brought this to a potluck brunch, someone said it looked too complicated to make on a weekday. I told them I literally made it that morning before work, and their face changed like I'd just shared a secret. It's become my answer to the question of how to eat well when time is tight. Sometimes the most nourishing meals are the ones that don't ask for your whole morning.
Choosing Your Protein Balance
I used to make this with just eggs or just tofu, trying to simplify, but the combination is what makes it satisfying. The tofu gives you something to chew on, a little heft, while the egg adds richness and that luxurious runny yolk. If you're going fully plant based, try adding roasted mushrooms or a smear of mashed avocado to get that creamy element back. One friend swaps in smoked tofu and says it adds a depth that reminds her of bacon, which I haven't tried yet but it's on my list.
Making the Sauce Work for You
The ginger scallion sauce is the real star, and once you have the base ratio down you can tweak it to your mood. Sometimes I add a spoonful of tahini to make it creamier, or a splash of lime juice if I want it brighter. My neighbor makes hers with twice the ginger because she loves the bite, and another friend adds a little miso paste for extra umami. The point is to taste as you go and adjust until it makes you happy, not to follow the recipe like it's set in stone.
Meal Prep and Shortcuts
If you want to make this a regular thing, cook a big batch of rice on Sunday and keep it in the fridge, then just reheat portions as you need them. The sauce keeps beautifully in a jar, and pressed tofu can be cubed and stored in the fridge for a couple days before cooking. The only thing you really need to do fresh is the egg, but even those can be cooked the night before and stored in their shells, then peeled and halved in the morning.
- Prep your vegetables the night before and store them in a container with a damp paper towel to keep them crisp.
- Double the tofu batch and use leftovers in salads or grain bowls throughout the week.
- If you're in a rush, skip the cucumber and carrot and just use whatever greens you have on hand.
Save This bowl has become my reset button, the thing I make when I need to feel like I'm taking care of myself without a lot of fuss. It's bright and satisfying and just complicated enough to feel like a treat, but simple enough that I don't dread making it.
Kitchen Help
- → What makes a jammy egg different from a hard-boiled egg?
Jammy eggs are cooked for 6½–7 minutes, resulting in a creamy, custard-like yolk that's spreadable rather than fully set like a hard-boiled egg. The whites remain firm while the yolks achieve a luxurious, jammy consistency.
- → 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.
- → How do I press tofu properly?
Wrap the block of firm tofu in clean paper towels or a kitchen cloth, place it on a plate, and set a heavy object like a skillet on top for 15-20 minutes. This removes excess moisture, allowing the tofu to absorb seasoning and develop crispy edges when cooked.
- → Is this bowl suitable for meal prep?
Absolutely. Store each component separately in airtight containers—rice, tofu, sauce, and vegetables—then assemble when ready to eat. The sauce actually intensifies in flavor after a day or two in the refrigerator.