Tofu Jammy Egg Breakfast Bowl (Printer View)

A nourishing breakfast bowl with seasoned tofu, jammy eggs, fresh greens, and tangy ginger scallion sauce over steamed rice.

# Components:

→ 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

# Method steps:

01 - Bring a pot of water to a boil. Gently add eggs and cook for 6 to 7 minutes. Transfer to an ice bath, peel, and halve.
02 - In a bowl, toss tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder.
03 - Heat a non-stick skillet over medium heat. Add tofu and sauté for 6 to 8 minutes, turning 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.
05 - Divide warm rice between two bowls. Top each with greens, cucumber, carrot, seasoned tofu, and a halved jammy egg.
06 - Drizzle generously with ginger scallion sauce and garnish with sesame seeds and cilantro or microgreens.

# Expert Advice:

01 -
  • Everything comes together in about half an hour, so you can have a restaurant quality breakfast without losing your morning.
  • The ginger scallion sauce is ridiculously good and you'll want to put it on absolutely everything for the rest of the week.
  • It's filling but not heavy, and the textures keep every bite interesting.
  • You can prep the sauce and rice the night before and just assemble in the morning.
02 -
  • Press your tofu for at least 15 minutes or it will never crisp up properly, I used to skip this and wonder why my tofu was always soggy.
  • The ice bath is not optional for the eggs, without it the yolks keep cooking from residual heat and you lose that jammy texture.
  • Make extra ginger scallion sauce, you will want it on everything and it keeps in the fridge for a week.
  • Don't assemble the bowls too far in advance or the greens will wilt and the rice will dry out.
03 -
  • Use a slotted spoon to lower the eggs into boiling water so you don't splash yourself or crack the shells.
  • If your tofu isn't crisping, your pan isn't hot enough or you're moving it around too much, let it sit and develop a crust.
  • Warm your bowls slightly before assembling so the rice doesn't cool down too fast and everything stays at the right temperature.
  • Grate ginger with a microplane instead of chopping it, you'll get more flavor and no stringy bits.
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