A vibrant breakfast bowl with seasoned tofu, jammy eggs, fresh greens, and ginger scallion sauce over steamed 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 until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add the tofu and sauté for 6 to 8 minutes, turning occasionally 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 until well combined.
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.
