PURPOSE: To obtain retort bean curd having excellent quality and elasticity by adding a coagulant to soybean milk containing a restricted amount of insoluble solid material charging in a heat-resistant vessel, and subjecting to retort treatment.

CONSTITUTION: In preparation of retort bean curd in adding a coagulant to soybean milk obtained by removing bean curd-refuse from mushed soybean, charging the resultant soybean milk to a heat-resistant vessel, sealing and subjecting to retort treatment. Soybean milk containing insoluble solid material in an amount of ≤3wt.% of the total amount thereof is used. As the used coagulant, lactones such as gluconodeltalactone or bifunctional a metallic salt such as calcium sulfate is exemplified. Adding amount of the coagulant is 0.1-0.5 pt.wt. per 100 pts.wt. soybean milk. To make texture of resultant bean curd more uniform, progress of coagulation before the retort treatment is to be suppressed as far as possible, and a temperature of the soybean milk in mixing with the coagulant is preferably adjusted at 5-30°C for the purpose.