To obtain bean curd having high nutritive value and excellent texture and taste.

The bean curd is obtained by mixing baked pearl powder with soybean milk prepared by a usual method to include the pearl powder therein. It is desirable to health to excellently take a calcium ingredient in addition to fattiness derived from soybeans through eating the bean curd. The bean curd assumes fine texture, smooth feeling on the tongue, and mild and creamy texture, and also excellently assumes taste and texture inherent in bean curd through softening flavor originated from other ingredients such as the fine powder of Mekabu (the root part of Undaria pinnatifida). The bean curd is excellent also as the food materials of various dishes since it hardly produces small holes and hardly gets out of shape because of having softness and springiness even if being cooked.