Pin My mornings used to be chaos until I started building bowls like this one. I'd stand at the stove, half awake, watching tofu sizzle while rice steamed, and somehow everything came together in under twenty minutes. The ginger scallion sauce became my secret weapon, the kind of thing I'd drizzle on just about anything by the end of the week. There's something grounding about a bowl you can hold in your hands, warm and complete, before the day pulls you in every direction.
I made this for a friend who swore she didn't like tofu, and she finished her bowl before I finished mine. She kept asking what I did to make it taste so good, and honestly, it was just the sesame oil and garlic powder working their magic. We sat at my tiny kitchen table with our bowls, talking through the morning in that slow, easy way you only get when the food is this comforting. That's when I knew this recipe wasn't just breakfast, it was the kind of thing that made people stay a little longer.
Ingredients
- Firm tofu: Press it well so it crisps up instead of steaming in the pan, and cube it evenly for consistent browning.
- Eggs: The jammy yolk is the soul of this bowl, so don't skip the ice bath or they'll keep cooking and turn chalky.
- Soy sauce: Use it twice, once for the tofu and again in the sauce, because it brings that deep savory backbone to everything.
- Sesame oil: A little goes a long way, this is what makes the tofu taste restaurant quality and the sauce addictive.
- Fresh ginger: Grate it finely so it melts into the sauce and doesn't bite too hard, it should be bright and warm, not overpowering.
- Scallions: Slice them thin and use both the white and green parts for a punch of sharpness and color.
- Rice vinegar: It balances the richness of sesame oil and sweetness of honey with a gentle tang that wakes everything up.
- Jasmine rice: Warm, fluffy, and just sticky enough to soak up the sauce without turning mushy.
- Baby spinach or mixed greens: They wilt slightly under the warm tofu and rice, adding a fresh, leafy contrast.
- Cucumber and carrot: Crisp, cool, and colorful, they break up the richness and add crunch to every bite.
- Sesame seeds: Toast them if you can, the nutty aroma makes the whole bowl feel more finished.
Instructions
- Boil and ice the eggs:
- Bring water to a rolling boil, lower the eggs in gently with a spoon, and set a timer for exactly six and a half minutes. Plunge them into ice water immediately so the yolks stay soft and golden, then peel them under cool running water to avoid tearing the whites.
- Season and toss the tofu:
- In a bowl, toss your pressed tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder until every piece is lightly coated. Let it sit while you heat the skillet so the flavors can sink in a little.
- Crisp the tofu in the skillet:
- Heat a non stick skillet over medium heat, add the tofu in a single layer, and let it sit undisturbed for a few minutes before flipping. Turn the pieces until all sides are golden and slightly crispy, about six to eight minutes total.
- Whisk together the ginger scallion sauce:
- Combine 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 the sweetness or heat to your liking.
- Build your bowls:
- Divide warm rice between two bowls, then layer on the greens, cucumber, carrot, crispy tofu, and halved jammy eggs. Drizzle the ginger scallion sauce generously over everything and finish with sesame seeds and cilantro.
Pin There was a Sunday morning when I made this bowl and sat by the window with my coffee, watching the light shift across the kitchen. The yolk broke into the rice, the sauce pooled around the tofu, and everything tasted exactly right. It wasn't fancy, but it felt like the kind of meal that reminded me why I love cooking in the first place.
How to Adjust for Meal Prep
I started making this in bigger batches and storing the components separately so I could throw together a bowl in minutes. Keep the rice, tofu, and chopped veggies in containers, and cook the eggs fresh each morning or store them peeled in water for up to two days. The ginger scallion sauce lasts almost a week in the fridge and tastes even better after it sits, so double the recipe and use it on noodles, roasted vegetables, or grilled anything.
Swaps That Actually Work
If you don't have jasmine rice, short grain brown rice or even quinoa will hold up beautifully under the sauce. For a vegan version, skip the eggs and add sliced avocado or roasted mushrooms for that rich, savory bite. I've also used tamari instead of soy sauce when cooking for someone gluten free, and it worked perfectly without changing the flavor.
What to Serve Alongside
This bowl is complete on its own, but sometimes I'll add a small side of pickled radishes or a handful of edamame if I'm especially hungry. A cup of green tea or a light miso soup on the side makes it feel like a full breakfast spread without any extra effort.
- Keep extra sauce on hand for drizzling over leftovers or stirring into soups.
- If you like heat, add more chili flakes or a few drops of chili oil right before serving.
- Use whatever greens you have, arugula, kale, or even shredded cabbage all work beautifully.
Pin This bowl has become my go to on mornings when I need something that feels like care without much effort. I hope it does the same for you.
Recipe FAQ
- → What makes a jammy egg different from a regular boiled egg?
Jammy eggs are cooked for 6½–7 minutes, creating a perfectly set white with a creamy, golden yolk that has a jam-like consistency. This texture adds richness to your bowl and creates a luxurious sauce when mixed with the other ingredients.
- → Can I prepare components ahead of time?
Absolutely! You can cook the rice and season the tofu up to two days in advance. The ginger scallion sauce keeps well in the refrigerator for up to five days. Fresh assemble your bowls in the morning for a quick, satisfying breakfast.
- → What vegetables work best in this bowl?
Baby spinach, cucumber, and julienned carrot provide nice crunch and color. You can also add sliced radishes, shredded cabbage, steamed bok choy, or sautéed mushrooms depending on what's in season and your personal preferences.
- → Is this bowl suitable for meal prep?
Yes! Store the rice, seasoned tofu, and sauce in separate containers. Keep vegetables fresh in their own container. When ready to enjoy, simply reheat the rice and tofu, then assemble with fresh vegetables and a freshly cooked or chilled jammy egg.
- → How can I add more protein to this bowl?
Beyond tofu and eggs, you can add edamame, steamed chicken, or sliced avocado for healthy fats and extra protein. For plant-based options, consider adding hemp seeds, nutritional yeast, or roasted chickpeas to boost protein content.
- → What type of rice works best?
Jasmine or short-grain rice provides fluffy, slightly sticky texture that pairs beautifully with the sauce and toppings. Brown rice, quinoa, or cauliflower rice make excellent alternatives if you prefer different grains or want to reduce carbohydrates.