To produce a food having characteristics of tempura added to a seasoned fried bean curd which has conventionally been used for KITSUNE-UDON (noodles in soup with thin pieces of the fried bean curds), etc., by converting the seasoned fried bean curd prepared by boiling down the fried bean curd into tempura and to provide a method for producing the food.

This frozen food is produced by adding characteristics of tempura to a seasoned fried bean curd. The method for producing the frozen food comprises lightly squeezing the seasoned fried ban curd prepared by boiling and soaking the fried bean curd in a soup, dusting the squeezed seasoned fried bean curd, applying a mixture of wheat flour with an additive added thereto and water mixed therewith frying the resultant bean curd in a vegetable oil while retaining the shape in the heated vegetable oil, then quick cooling and freezing the fried bean curd.