Tofu Jammy Egg Breakfast Bowl

There's something about a warm bowl of rice topped with a perfectly jammy egg that makes a Tuesday morning feel intentional. I discovered this particular combination while standing in my tiny kitchen on a foggy morning, staring at a block of tofu and wondering what could possibly make it interesting before noon. The answer arrived in the form of crispy golden cubes, a runny yolk, and a sauce so bright it practically glowed—and suddenly breakfast became the best part of my day.

I made this for my roommate on a Sunday when they'd complained about always eating the same cereal, and watching their eyes light up when they cracked into that soft yolk told me everything I needed to know. They've requested it twice a week ever since, which is both flattering and slightly demanding, but I genuinely don't mind because the whole thing feels like an act of care rather than a chore.

Ingredients

• Firm tofu (200g), pressed and cubed: Pressing removes excess moisture so it can actually crisp up in the pan instead of steaming—this was my biggest tofu breakthrough.
• Large eggs (2): These are your edible gold, so don't skimp on quality if you can help it.
• Soy sauce (1 tbsp for tofu, plus 2 tbsp for sauce): The backbone of flavor that ties everything together with umami depth.
• Sesame oil (1 tsp for tofu, plus 1 tbsp for sauce): A little goes a long way—this stuff is liquid perfume for your breakfast.
• Ground black pepper and garlic powder (1/2 tsp each): These season the tofu and make it taste intentional rather than bland.
• Warm cooked jasmine or short-grain rice (1 cup): The warm rice is your canvas, and jasmine rice's slight sweetness balances the savory elements perfectly.
• Baby spinach or mixed greens (1 cup): Fresh greens add brightness and a slight contrast in texture to every spoonful.
• Cucumber (1 small), sliced and carrot (1 small), julienned: These vegetables stay crisp and add a refreshing crunch that prevents the bowl from feeling heavy.
• Scallions (2), finely sliced: Slice these just before using so they stay sharp and fragrant.
• Fresh ginger (1 tbsp), finely grated: This is where the sauce gets its personality—freshly grated ginger tastes nothing like the bottled version.
• Rice vinegar (1 tbsp): A small splash brightens the entire bowl without being aggressive.
• Honey or maple syrup (1 tsp): Just enough sweetness to balance the heat and savory notes.
• Chili flakes (1/2 tsp, optional): Add these if you want a gentle warmth that builds as you eat.
• Toasted sesame seeds and fresh cilantro (for garnish): These final touches make the bowl look intentional and add final bursts of flavor.

Instructions

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Boil your eggs to jammy perfection:

Bring a pot of water to a rolling boil and gently lower in the eggs—you'll hear a soft clink as they settle. Set a timer for 6½ to 7 minutes, watching for the water to return to a gentle boil. The moment the timer goes off, plunge them into an ice bath to stop the cooking, and you'll have that gorgeous runny yolk every single time.

Season and prepare your tofu:

In a bowl, toss your pressed tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder, making sure each piece gets coated. If you have time, let it sit for 15 minutes so the flavors can actually sink in.

Crisp up the tofu:

Heat a non-stick skillet over medium heat and add the tofu cubes in a single layer. Let them sit undisturbed for a few minutes so they develop a golden crust before turning—this patience makes all the difference between soggy and sublime.

Whisk together your sauce:

In a small bowl, combine scallions, ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes, stirring until the honey dissolves. Taste it and adjust—this sauce should make your taste buds wake up.

Assemble your bowls:

Divide the warm rice between two bowls, creating a gentle base. Layer greens, cucumber slices, and carrot on top of the rice, then nestle your golden tofu cubes and halved jammy eggs into each bowl.

Drizzle and garnish:

Pour the ginger scallion sauce generously over everything, letting it pool in the corners where you can catch it with each bite. Finish with a sprinkle of toasted sesame seeds and fresh cilantro if you have it.

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My neighbor asked if she could try a spoonful one morning, and she ended up sitting at my kitchen counter for twenty minutes talking about how breakfast doesn't have to be sweet or rushed. That simple conversation reminded me that the best recipes are the ones that shift how people think about a meal.

Why the Jammy Egg Changes Everything

A runny yolk isn't just pretty—it becomes a sauce that coats every grain of rice and every piece of tofu, adding richness and silkiness that nothing else quite provides. The slight wobble when you break into it signals that you've timed it perfectly, and there's real satisfaction in nailing that 6½-minute window. Once you've experienced a truly jammy egg in a bowl like this, you'll understand why timing matters in cooking.

The Ginger Scallion Sauce Is Your Secret Weapon

This sauce tastes like it took hours to develop, but it comes together in the time it takes to boil an egg. The bright heat of fresh ginger paired with the sharp bite of scallions creates a flavor profile that feels both delicate and bold. It's the element that transforms a nice bowl of breakfast into something you'll crave on random Thursdays.

Making It Your Own

The beauty of a bowl like this is that it adapts to what you have on hand and what your body needs that morning. Some days I add avocado slices, other mornings I swap in roasted mushrooms for extra earthiness, and once I even added crispy shallots because I had them lurking in my pantry. The structure stays the same but the personality shifts with your mood and what's available.

• Try marinating the tofu for 15 minutes before cooking if you have the extra time—it makes a real difference in the final flavor.
• Brown rice, quinoa, or even farro work beautifully as substitutes if jasmine rice isn't what you reach for.
• Make the sauce in a little jar so you can shake it up and save any leftovers for drizzling over roasted vegetables throughout the week.

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This bowl is proof that breakfast can be nourishing and exciting without requiring a complicated technique or obscure ingredients. Make it for someone you want to feed well, or make it for yourself on a morning when you deserve to feel taken care of.

Frequently Asked Questions

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

A jammy egg is cooked for 6½–7 minutes, resulting in a creamy, partially set yolk with a honey-like consistency. This texture contrasts beautifully with the firm whites and adds richness to the bowl.

→ Can I prepare components ahead of time?

Yes! The ginger scallion sauce can be made up to 3 days in advance and stored refrigerated. Cooked rice and seasoned tofu keep well for 2–3 days. Fresh jammy eggs are best made same-day, but you can soft-boil and refrigerate them overnight.

→ What's the best way to press tofu for this bowl?

Wrap the firm tofu block in paper towels or a clean kitchen towel. Place it on a plate with a heavy object on top for 15–20 minutes. This removes excess moisture, allowing the tofu to absorb seasoning better and achieve a crispier texture when cooked.

→ How can I make this dish vegan?

Simply omit the eggs and add more protein-rich alternatives like sliced avocado, roasted mushrooms, or edamame. You can also increase the tofu portion or add chickpeas for additional substance while maintaining the bowl's nutritional balance.

→ What other vegetables work well in this bowl?

Feel free to customize with shredded cabbage, steamed bok choy, pickled radishes, or blanched broccoli. Roasted sweet potato cubes or warm corn kernels also complement the Asian-inspired flavors beautifully while adding variety to the meal.

→ Can I use a different type of rice?

Absolutely! While jasmine rice is traditional, brown rice adds nutty flavor and extra fiber. Quinoa, cauliflower rice, or even soba noodles make excellent alternatives that work well with the ginger scallion sauce and toppings.