Lee Yeon-bok's Snail Mapo Tofu
A simple and quick mapo tofu with chewy snails instead of minced meat, enhancing the texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use firm stew tofu rather than soft silken tofu, as it holds its shape better during cooking.
- When adding the slurry, do not pour it all at once—add gradually while checking the consistency and stirring slowly.
- Snails become tough if overcooked, so always add them only at the very end, just before turning off the heat, and lightly toss to warm through.
Recommended for
- Those who enjoy a unique, chewy texture in their mapo tofu rice bowls.
- Those looking to create a high-quality one-dish meal in a short amount of time.
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