PURPOSE: To obtain frozen bean curd capable of preserving nutritional quality for a long period without causing deterioration in texture in freezing and thawing by blending soybean milk with an oligosaccharide and polysaccharides in a specific proportion, dissolving the mixture in water, preparing bean curd and freezing the resultant bean curd.

CONSTITUTION: The objective frozen bean curd is obtained by blending 1 pt.wt. solid substance of soybean milk with 0.005-0.5 pt.wt., preferably 0.05-0.2 pt.wt. oligosaccharide (e.g. fructooligosaccharide) and 0.005-1 pt.wt., preferably 0.01-0.06 pt.wt. polysaccharides (e.g. locust bean gum), dissolving the resultant blend in water, then preparing bean curd according to a conventional method and freezing the resultant bean curd.