Tofu Jammy Egg Breakfast Bowl (Printer-friendly)

A nourishing Asian-inspired bowl with golden tofu, jammy eggs, and fresh vegetables over warm rice

# What You'll Need:

→ 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

# Directions:

01 - Bring a pot of water to a boil. Gently add the eggs and cook for 6.5 to 7 minutes. Transfer eggs 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 the 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 -
  • It tastes like a restaurant breakfast bowl but comes together in your own kitchen without fancy equipment or hard to find ingredients.
  • The ginger scallion sauce is so good you'll want to drizzle it on everything else you cook that week.
  • It's filling enough to keep you full until lunch but never leaves you feeling heavy or sluggish.
  • You can prep the components ahead and just assemble in the morning when you're half awake.
02 -
  • If you undercook the eggs by even 30 seconds they'll be too runny and messy, if you overcook them the yolks turn pale and crumbly, so use a timer every single time.
  • Cold rice doesn't absorb the sauce well and makes the whole bowl feel disconnected, always reheat your rice or cook it fresh before assembling.
  • The ginger scallion sauce tastes better after it sits for 10 minutes, the flavors marry and mellow out, so make it first if you can.
03 -
  • Press your tofu between two plates with a heavy pot on top for 10 minutes, it removes enough water to make a real difference in texture.
  • Use a spider strainer or slotted spoon to lower the eggs into boiling water so they don't crack from the drop.
  • Double the ginger scallion sauce and keep it in a jar, it's incredible on noodles, grilled chicken, or even scrambled eggs the next day.
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