Save to Pinterest There's something about a bowl that catches the morning light just right, and this one does exactly that. I discovered this combination on a quiet Tuesday when I had leftover jasmine rice, some tofu I needed to use, and eggs in the fridge begging for something more interesting than scrambled. The ginger scallion sauce came together almost by accident, but it became the whole reason I make this bowl now. What started as a clean-out-the-fridge moment turned into my favorite way to start days when I actually have time to sit down.
I made this for my roommate once when she was having one of those mornings where nothing felt right, and watching her face when she cracked into that soft egg and it cascaded over the rice reminded me why I cook at all. She asked for the recipe that same day, which felt like the highest compliment possible.
Ingredients
- Firm tofu (200 g): Press it well or the seasoning won't stick properly, and you'll miss out on that golden exterior that makes this bowl so satisfying.
- Large eggs (2): The 6½ to 7 minute window is crucial—too short and the yolk runs everywhere, too long and you lose that creamy center that makes this magic.
- Soy sauce: Use a good quality one if you can; it's the backbone of both the tofu seasoning and the sauce, so it's worth noticing the difference.
- Sesame oil: Just a splash here and there, but it carries so much flavor and makes everything taste intentional.
- Jasmine or short-grain rice (1 cup cooked): Warm rice matters more than you'd think—it helps the egg yolk melt into it gorgeously.
- Baby spinach or mixed greens (1 cup): Fresh greens cut through the richness and keep the bowl feeling light despite being completely satisfying.
- Cucumber (1 small): The sliced pieces add a cool crunch that keeps each bite interesting.
- Carrot (1 small, julienned): Thin ribbons of carrot stay tender and sweet without needing to be cooked.
- Fresh ginger (1 tbsp, finely grated): This is where the sauce gets its wake-up call—don't skip it or use powdered, fresh makes all the difference.
- Scallions (2, finely sliced): Use both the white and green parts; they bring different qualities of onion flavor that layer beautifully.
- Rice vinegar: It adds brightness that keeps the sauce from being one-note.
- Honey or maple syrup: A touch of sweetness balances the heat and salt, making the sauce something you'll want to drizzle on everything.
- Chili flakes (optional, ½ tsp): Leave them out if you're sensitive to heat, but they add a gentle buzz that wakes things up.
- Toasted sesame seeds: The toasting is key—it brings out a nuttiness that raw seeds just don't have.
Instructions
- Bring water to a rolling boil and add your eggs gently:
- Use a spoon to lower them in so they don't crack. The moment the water comes back to a boil, start your timer—this precision is the whole secret to jammy eggs that feel like a small miracle in your bowl.
- While eggs cook, season your tofu and let it sit:
- Toss the pressed, cubed tofu in a bowl with soy sauce, sesame oil, pepper, and garlic powder, then set it aside. The flavors will sink in while you're handling everything else, making the tofu taste intentional rather than bland.
- Get that skillet hot and crispy golden the tofu:
- Medium heat works best—you want golden edges and a slightly crispy exterior that still keeps the inside tender. This usually takes 6 to 8 minutes if you turn the pieces as they brown.
- Make your sauce while the tofu finishes:
- Whisk together scallions, ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes in a small bowl. Taste it—this is where you might add a touch more ginger if you're feeling it, or a splash more vinegar if you want more brightness.
- Transfer eggs to ice bath and peel them carefully:
- Cold water stops the cooking instantly, so the yolk stays jammy while the white sets. Peel under cool running water for easier removal and halve them gently.
- Assemble your bowls with warm rice as the base:
- Divide the rice between two bowls, then arrange the greens, cucumber, carrot, and golden tofu on top. Place a halved jammy egg on each bowl.
- Drizzle generously with sauce and finish with seeds and herbs:
- Don't hold back on the sauce—this is where all the flavor lives. Top with toasted sesame seeds and fresh cilantro or microgreens if you have them.
Save to Pinterest There's a moment when you crack that jammy egg and watch the yolk spill across the warm rice that feels like a small act of kindness toward yourself. This bowl became the thing I make when I need to remember that breakfast can be both nourishing and indulgent at the same time.
Making the Perfect Jammy Egg
The magic lives in those 6½ to 7 minutes, and I've learned it's worth setting an actual timer instead of guessing. I used to overcook them consistently because I'd get distracted talking to someone in the kitchen, but now I'm religious about that timer. The moment it goes off, they go straight into ice water—no waiting around, no second-guessing. Once you nail this step, you'll want jammy eggs in everything.
Why This Sauce Changes Everything
I've made this bowl with store-bought sauce before when I was running late, and it was fine, but it wasn't the same. The ginger scallion sauce is what transforms a simple grain bowl into something that feels thoughtful and complete. The fresh ginger brings this subtle heat, the scallions add a gentle onion sweetness, and the rice vinegar cuts through all of it with brightness. It's worth the two minutes it takes to whisk together.
Building Your Perfect Bowl
The order matters more than you might think, and I've learned this through happy accidents and small disappointments. Start with warm rice so it catches the creamy egg yolk, layer your greens so they stay fresh and don't wilt into nothing, and arrange the tofu and vegetables in a way that makes you want to eat it. When everything is placed thoughtfully, the bowl becomes something you actually want to photograph, not just consume. It might sound fussy, but presentation matters when it makes you slow down and appreciate what you've made.
- Arrange your vegetables so each bite includes something crunchy, something soft, and something warm.
- Don't pile everything in the middle—spread components around so you can taste them individually.
- Add the sauce right before eating so everything stays distinct and nothing gets soggy.
Save to Pinterest This bowl became my answer to the question of what to make when I want to feel taken care of but don't want to spend all morning cooking. It's nourishing without being heavy, and it's the kind of breakfast that keeps you satisfied until lunch.
Recipe Questions & Answers
- → What makes the eggs jammy?
Jammy eggs are achieved by boiling large eggs for 6½ to 7 minutes, then immediately transferring them to an ice bath. This timing creates a perfectly set white with a creamy, golden yolk that has a jam-like consistency.
- → Can I prepare this bowl ahead of time?
Yes, you can meal prep several components. Cook the rice and season the tofu up to 3 days in advance. The ginger scallion sauce keeps well in the refrigerator for up to a week. However, it's best to cook the jammy eggs fresh and assemble the bowls just before serving for optimal texture and flavor.
- → What can I use instead of tofu?
For variation, substitute the tofu with tempeh for a nuttier flavor and firmer texture. You could also use edamame, chickpeas, or for non-vegetarian options, shredded chicken or seared salmon would work beautifully with the ginger scallion sauce.
- → How do I make this vegan?
To make this bowl vegan, simply omit the jammy eggs. You can add cubed avocado for creaminess or roasted mushrooms for a savory, umami element. The rest of the dish is already plant-based, and the sauce can use maple syrup instead of honey.
- → What other grains work well in this bowl?
Beyond jasmine rice, try short-grain brown rice for extra fiber, quinoa for complete protein, or cauliflower rice for a low-carb option. Soba noodles or udon would also create a delicious noodle bowl variation with the same toppings and sauce.
- → Is the ginger scallion sauce spicy?
The base sauce has mild heat from fresh ginger and scallions. The chili flakes are optional, so you can control the spice level. For more heat, add sriracha or sambal oelek. For a milder version, simply omit the chili flakes altogether.