Save My mornings used to be chaotic until I started building bowls like this one. There's something calming about arranging colorful ingredients in a dish, knowing each element has a purpose. The tofu gets crispy, the egg yolk runs golden, and that ginger scallion sauce ties everything together with a sharpness that wakes you up better than coffee. I started making this on Sundays when I had a little extra time, and now it's become my reset meal whenever the week feels too heavy. It's simple, but it never feels boring.
The first time I made this for a friend who claimed she didn't like tofu, she finished her bowl and asked for the recipe. I think it was the jammy egg that won her over, or maybe the way the sesame oil made everything taste a little indulgent. Either way, she texted me a photo of her own version two days later. That's when I knew this bowl had something special, it's flexible enough that everyone makes it their own but consistent enough that it always works.
Ingredients
- Firm tofu (200 g, pressed and cubed): Pressing the tofu is non-negotiable if you want it to crisp up properly, I learned that after a few soggy attempts.
- Large eggs (2): Timing is everything here, 6 and a half to 7 minutes gives you that perfect jammy yolk that oozes into the rice.
- Soy sauce (1 tbsp for tofu, 2 tbsp for sauce): This adds deep umami to both the tofu and the sauce, use low sodium if you're watching salt.
- Sesame oil (1 tsp for tofu, 1 tbsp for sauce): A little goes a long way, it brings a nutty warmth that makes the whole bowl feel cohesive.
- Black pepper (1/2 tsp): Freshly ground makes a difference, it adds a gentle heat that doesn't overpower.
- Garlic powder (1/2 tsp): I use this instead of fresh garlic for the tofu because it coats the cubes more evenly.
- Cooked jasmine or short-grain rice (1 cup, warm): Day-old rice works beautifully here, it's less sticky and holds up better under the toppings.
- Baby spinach or mixed greens (1 cup): These wilt slightly from the warm rice and tofu, adding a tender contrast.
- Cucumber (1 small, sliced): The crunch and coolness balance the richness of the egg and tofu.
- Carrot (1 small, julienned): I like the sweetness it adds, plus the color makes the bowl look alive.
- Scallions (2, finely sliced): These go into the sauce and bring a sharp, fresh bite that cuts through everything.
- Fresh ginger (1 tbsp, finely grated): Grate this right before using, the flavor fades fast and you want that zing.
- Rice vinegar (1 tbsp): It adds brightness without the harshness of regular vinegar.
- Honey or maple syrup (1 tsp): Just enough sweetness to round out the sauce and keep it from being too sharp.
- Chili flakes (1/2 tsp, optional): I always add these, but you can skip them if you're not into heat.
- Toasted sesame seeds (1 tbsp): Toast them yourself in a dry pan for 2 minutes, the difference is noticeable.
- Fresh cilantro or microgreens (optional): A small handful on top adds a fresh, herbal note that feels fancy.
Instructions
- Boil and shock the eggs:
- Bring a pot of water to a rolling boil, then gently lower the eggs in with a spoon to avoid cracking. Set a timer for exactly 6 and a half to 7 minutes, then immediately transfer them to an ice bath to stop the cooking.
- Season your tofu:
- Toss the pressed tofu cubes in a bowl with soy sauce, sesame oil, black pepper, and garlic powder until every piece is coated. Let it sit while you prep everything else if you have time.
- Crisp the tofu:
- Heat a non-stick skillet over medium heat and add the tofu in a single layer. Let it sit undisturbed for 3 minutes before flipping, this gives you those golden edges that make all the difference.
- Whisk the ginger scallion sauce:
- Combine scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes in a small bowl. Taste it and adjust, sometimes I add a tiny splash more vinegar if it feels too heavy.
- Build your bowls:
- Divide the warm rice between two bowls, then arrange the greens, cucumber, and carrot around the edges. Add the tofu and place a halved jammy egg on top, yolk side up so you can see that golden center.
- Finish and serve:
- Drizzle the ginger scallion sauce generously over everything, then sprinkle with sesame seeds and cilantro. Serve immediately while the rice is still warm and the egg yolk is ready to break.
Save I remember making this bowl on a gray Tuesday morning when I needed something to look forward to. The way the yolk broke into the rice, the smell of ginger and sesame filling the kitchen, it pulled me out of my fog. Food like this doesn't fix everything, but it gives you a moment to pause and feel taken care of, even if you're the one doing the cooking.
Making It Your Own
This bowl is a template, not a rulebook. I've swapped the spinach for arugula, added pickled radishes, and once used leftover roasted sweet potato instead of rice. A friend of mine makes it with quinoa and adds avocado, and it's just as satisfying. The ginger scallion sauce is the constant, everything else can bend to what's in your fridge or what you're craving that day.
Storing and Reheating
I prep the tofu and sauce up to two days ahead and keep them in separate containers in the fridge. The tofu reheats beautifully in a skillet, and the sauce just needs a quick stir. Cook the eggs fresh each time, they don't reheat well and you want that soft yolk. The veggies can be prepped the night before, just keep them in a sealed container so they stay crisp.
Serving Suggestions
This bowl is a complete meal on its own, but sometimes I'll serve it with a small side of miso soup or a few slices of pickled ginger. If I'm making it for a weekend brunch, I'll double the ginger scallion sauce and put it in a small dish on the table so everyone can add more. It's also great with a drizzle of sriracha mayo if you want a creamy, spicy contrast.
- Pair it with green tea or a light iced jasmine tea.
- Serve alongside steamed edamame for extra protein.
- Top with crispy fried shallots for added texture and richness.
Save This bowl has become one of those recipes I turn to when I want something nourishing without a lot of drama. It's proof that breakfast can be colorful, satisfying, and still come together in less time than it takes to wait in a cafe line.
Recipe FAQ
- → What makes a jammy egg different from a hard-boiled egg?
A jammy egg is cooked for 6½ to 7 minutes, resulting in a firm white with a creamy, golden yolk that has a jam-like consistency. This differs from hard-boiled eggs, which are cooked longer and have fully set yolks.
- → Can I prepare the components ahead of time?
Yes, you can cook the rice, prepare the ginger scallion sauce, and even season and cook the tofu up to 2 days in advance. Store components separately in the refrigerator and assemble when ready to serve. Fresh jammy eggs are best made the same day.
- → What can I use instead of jasmine rice?
Brown rice, quinoa, or even cauliflower rice work well as substitutes. Adjust cooking times accordingly and ensure your grain is warm when assembling the bowls for the best texture and flavor integration.
- → How do I press tofu properly?
Wrap the block of firm tofu in clean paper towels or a kitchen towel. Place it on a plate with a heavy object like a skillet or canned goods on top for 15-20 minutes. This removes excess moisture and allows the tofu to absorb seasonings better while achieving a crispier exterior when cooked.
- → Is this dish suitable for meal prep?
Absolutely. The tofu, sauce, and rice reheat beautifully. Store components in separate airtight containers in the refrigerator for up to 3 days. Fresh vegetables are best added just before serving to maintain their crisp texture.
- → How can I add more protein to this bowl?
You can increase protein by adding an extra jammy egg, incorporating edamame, or topping with roasted chickpeas. For non-vegetarians, sliced grilled chicken or shrimp would also complement the flavors well.