Tofu Egg Bowl with Soy Chicken

There’s something so comforting about simple, homestyle Japanese-inspired dishes, and this Tofu Tamago with Soy Chicken is one of my favorites.

It’s soft, savory, and layered with flavor: silken tofu simmered gently in beaten eggs, then topped with ground chicken cooked in a soy sauce–based glaze. The result is a dish that feels both light and satisfying, the kind of meal that’s perfect for cozy nights in.

The base of this dish starts with tofu and eggs. Two humble ingredients that, when combined, create a creamy, custard-like texture. The tofu absorbs the richness of the eggs as they cook together in the pan, becoming silky and delicate.

On top, I add a layer of savory ground chicken simmered in a soy sauce mixture with a touch of sweetness. The sauce seeps slightly into the tofu and eggs below, creating a beautiful balance of flavor in every bite.

I love how versatile this dish is, too. You can enjoy it as is, straight from the pan, or spoon it over a bowl of steaming rice for a satisfying donburi-style meal. It also works great as a protein-packed side dish in a Japanese-style dinner spread.

It’s quick, comforting, and made with simple pantry staples. The kind of recipe that reminds me why I love cooking at home! So how do you make it? Let’s dive into it!

Ingredients:

• Silken Tofu: The soft, mild base of the dish that soaks up the eggs and sauce. It adds protein and a silky texture. You can definitely use other types of tofu, but I prefer silken for this dish!
• Eggs: Beaten and cooked with the tofu, they create a custard-like layer that’s creamy.
• Ground Chicken: The flavorful topping that gives this dish substance. It absorbs the sauce beautifully, adding savory depth and a bit of texture contrast against the soft tofu and eggs.
• Garlic: Builds the flavor foundation for the chicken, adding that aromatic kick that ties the dish together.
• Soy Sauce: The heart of the sauce – salty and umami. It seasons the chicken and brings a flavor that makes this dish oyakodon-esque.
• Sugar: A small but essential addition that balances the saltiness of the soy sauce and rounds out the savory flavors.
• Gochugaru (optional): Korean red pepper flakes that add warmth and a subtle smokiness. It’s optional, but just a bit elevates the dish with a gentle heat and color.
• Cornstarch Slurry: Used to thicken the sauce so it coats the chicken evenly and gives the topping that glossy finish.
• Green Onions: A fresh, crisp garnish that adds color and brightness.

Do I Need to Use Silken Tofu?

I like using silken tofu for this dish because it creates a smooth and creamy texture. When cooked with the eggs, ground chicken, and sauce, it almost melts into the other ingredients, giving every bite a delicate, silky mouthfeel that feels indulgent without being heavy. The softness of silken tofu also helps it absorb the flavors of garlic, soy, and spices, making the dish rich and comforting.

That said, you don’t have to use silken tofu if you prefer something a bit firmer. Firm or medium tofu works perfectly well and will hold its shape better in the pan. This gives the dish a chunkier, heartier texture. The flavor will remain just as tasty – it’s really all about the texture you enjoy most.

Personally, I prefer the creaminess of silken, but either option is delicious. You can usually find silken tofu in the refrigerated section of most grocery stores, often near the other tofu or in the produce section. If not, your local Asian market will definitely have it!

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