To provide a bean curd flavored with sesame containing a lot of sesame constituents, having good flavor and smooth palate feeling and good looking, and to provide a method for producing the same.

The method for producing the bean curd flavored with sesame subjects a soybean milk containing 5-20 wt.% of a sesame paste and 0.5-2 wt.% of sesame oil, to a high pressure homogenizer treatment, and then coagulating, and the bean curd obtained in the process manifests a plenty of sesame flavor and smooth palate feeling like a smooth fine-grained tofu.