PURPOSE: To prepare a bean curd in remarkably shortened time, by coagulating soya milk with a coagulant, transferring the coagulated product into a mold lined with a cloth and discharging water from the curd through small holes of the mold under pressure.

CONSTITUTION: Soybean is crushed and the produced soybean flour is added with water to obtain a soybean mixture liquid. The mixture liquid is heated and filtered to obtain soya milk, which is coagulated with a coagulant. The supernatant liquid in the vessel is taken out to some extent and the precipitated coagulum is transferred into a mold lined with a cloth and is topped with a lid. A weight is placed on the lid and the water in the coagulum is discharged through small holes of the mold to obtain a bean curd. The process enables the transfer to the subsequent heating stage simply by forming a soybean mixture liquid by through kneading of soybean flour dissolved in water. Accordingly, the conventional soaking process of soybean (necessitating 7W8hr in summer season and about 24hr in winter season) can be eliminated resulting in remarkable improvement of the productivity and yield.