Save There's something about the way a jammy egg catches the light when you slice into it that makes even an ordinary Tuesday morning feel like a small celebration. I stumbled onto this bowl during a phase where I was trying to eat better without sacrificing flavor, and somehow the combination of warm rice, silky tofu, and that runny yolk with a hint of ginger heat just clicked. My partner walked into the kitchen halfway through cooking and the aroma alone—that toasty sesame, the bright ginger—convinced them to clear their schedule. It became our go-to when we both needed something nourishing but felt like we had zero time.
I made this for my sister who'd just gone vegetarian and was nervous everything would taste boring. When she broke into that jammy egg and the yolk ran all over the rice, she got this quiet smile and just started eating without saying anything. That's when I knew this bowl had staying power.
Ingredients
- Firm tofu, pressed and cubed (200 g): Pressing matters more than you'd think—it removes excess moisture so the tofu actually browns instead of steaming, which is the whole game here.
- Large eggs (2): The 6½ to 7 minute window is precise because we want that jammy center, not hard boiled or runny.
- Soy sauce (1 tbsp for tofu, 2 tbsp for sauce): Don't skimp on quality here; it's doing heavy lifting in the flavor department.
- Sesame oil (1 tsp for tofu, 1 tbsp for sauce): Use the real stuff—toasted sesame oil—not the light kind, or you lose half the personality of this dish.
- Ground black pepper and garlic powder (½ tsp each): These quiet the tofu's blankness before it hits the pan.
- Jasmine or short-grain rice, cooked (1 cup): Warm rice matters; it helps everything meld together instead of sitting as separate components.
- Baby spinach or mixed greens (1 cup): Fresh greens add textural contrast and a slight bitterness that balances the richness of the egg.
- Cucumber and carrot (1 small each): The brightness here cuts through the heavier elements; don't skip them or mask them with cooking.
- Fresh ginger, finely grated (1 tbsp): Microplane it if you can—it distributes more evenly through the sauce and feels less chunky.
- Scallions (2, finely sliced): The white and green parts go different places; whites in the sauce, greens as garnish for a bit of texture.
- Rice vinegar (1 tbsp): It keeps the sauce bright instead of letting it become heavy and one-note.
- Honey or maple syrup (1 tsp): Just enough to round out the flavors without making anything sweet.
- Chili flakes (½ tsp, optional): I include them almost every time because that gentle warmth makes everything taste more like itself.
- Toasted sesame seeds and fresh cilantro: These aren't decorative—they're textural and aromatic payoffs at the end.
Instructions
- Boil water and time your eggs carefully:
- Bring a pot of water to a boil, then gently lower in the eggs and set a timer for 6½ to 7 minutes. The exact time depends on your altitude and how cold the eggs were, but this range gives you that custard-like yolk we're after. Have an ice bath ready—a bowl of cold water and ice cubes—so you can stop the cooking immediately.
- Peel and halve with care:
- Let the eggs cool for a minute in the ice bath, then gently crack and roll them under your hand to loosen the shell. The shell should come off in pieces; if it's fighting you, the ice bath wasn't cold enough next time. Halve them gently so that jammy center stays centered.
- Season the tofu while the eggs cool:
- While everything else is happening, toss your pressed tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder in a bowl, making sure every piece gets a light coating. Let it sit for even just a few minutes; the tofu will start absorbing the flavors.
- Pan-fry until golden:
- Heat a non-stick skillet over medium heat—medium, not high, or the outside burns before the inside warms through. Add the seasoned tofu and let it sit undisturbed for 2 to 3 minutes before turning, giving each side a chance to develop a light golden crust. Total time is about 6 to 8 minutes; you want it warm through and slightly caramelized, not mushy.
- Whisk the ginger scallion sauce:
- In a small bowl, combine the white parts of your sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes if using. Whisk until the honey dissolves and everything is distributed evenly; the sauce should taste bright and a bit spicy, not flat.
- Assemble your bowls:
- Divide the warm rice between two bowls, then arrange the greens, cucumber, and carrot on top as you like. Add the golden tofu cubes and lean half a jammy egg against the rice in each bowl, so the yolk is visible and accessible.
- Drizzle and finish:
- Spoon the ginger scallion sauce generously over everything—don't be stingy—then scatter toasted sesame seeds over top and add cilantro or microgreens if you have them. Eat immediately while the rice is still warm and the egg yolk is still soft.
Save My friend's young daughter took one look at that golden tofu and bright yellow yolk and declared it looked like "treasure in a bowl," which I think perfectly captures why this dish works. It's not just nourishing; it's fun to eat.
Why the Ginger Scallion Sauce Changes Everything
On its own, this bowl is healthy and pleasant. But the ginger scallion sauce—that's where the magic lives. It's the kind of thing that makes you want to scrape the bottom of the bowl, and it works because it's bright enough to cut through the richness of the egg yolk while spicy enough to wake up your palate. I started making extra sauce to keep in the fridge because it turns leftover rice, tofu, or roasted vegetables into something exciting.
Timing and Prep Strategy
The beauty of this recipe is that nothing happens simultaneously, so there's no panic moment where three things need attention at once. Start your eggs first since they need to cool before you eat anyway, then work on the tofu while they're resting. By the time you've finished the sauce and assembled the greens, everything comes together naturally. I usually prep all my vegetables first so nothing holds me back once I hit the stove.
Room for Improvisation
This recipe is more of a template than a strict formula, which is partly why it became such a fixture in my kitchen. Some mornings I add an avocado because we have one, other times I roast some mushrooms instead of serving the tofu to change the texture. The ginger scallion sauce anchors everything, so the supporting cast can shift based on what's in your fridge or what you're in the mood for.
- If you're making this for someone who doesn't eat eggs, the sauce and tofu together are enough richness that avocado or a dollop of tahini works beautifully as a substitute.
- Brown rice or quinoa work fine if jasmine isn't what you have, though jasmine's slight sweetness does pair particularly well with the ginger heat.
- Make the sauce ahead and store it in the fridge—it keeps for a few days and makes any grain bowl feel instantly more interesting.
Save This bowl taught me that breakfast doesn't have to be rushed or boring, and that sometimes the best meals are the ones that come together through curiosity rather than strict planning. It's become the kind of thing I make for myself on mornings when I need to feel grounded.
Recipe FAQs
- → What makes a jammy egg different from a regular boiled egg?
Jammy eggs are cooked for 6½–7 minutes, resulting in a set white with a creamy, slightly runny yolk. This texture creates a rich sauce that coats the other ingredients when cut into.
- → Can I prepare this bowl ahead for meal prep?
Yes, the components store well for 3–4 days. Keep the rice, tofu, and vegetables in separate containers, and add the sauce just before serving to maintain texture and freshness.
- → What's the best way to press tofu for this bowl?
Wrap the block in paper towels and place a heavy object on top for 15–20 minutes. This removes excess moisture and allows the tofu to absorb seasonings while developing a golden exterior when sautéed.
- → How can I make this dish vegan?
Simply omit the jammy eggs and add avocado slices or roasted mushrooms for creaminess. The rest of the bowl is naturally plant-based and equally satisfying.
- → What other grains work well in place of jasmine rice?
Short-grain brown rice adds nutty flavor and extra fiber, while quinoa provides complete protein. Both options complement the Asian-inspired flavors and maintain the bowl's satisfying texture.
- → Can I adjust the spice level in the ginger scallion sauce?
Absolutely. Start with half the chili flakes and taste before adding more. You can also add a pinch of red pepper flakes or sriracha for additional heat if desired.