PURPOSE: To obtain the subject food good in efficiency in joining operations without peeling bonded sites and discharging contents even by cooking for a long time by joining a fried tofu (soybean curd) enclosing or binding a food with a ground fish meat.

CONSTITUTION: This processed food of a fried tofu is obtained by enclosing or binding another food with the fried tofu and joining the fried tofu with a ground fish meat, concretely placing, e.g. a raw rice cake 3 from an opening of the fried tofu 1 formed into the shape of a bag, then coating the peripheral inner wall of the opening of the baglike fried tofu with a ground fish meat paste of 4 to 1cm width, bonding both surfaces of the resultant coated fried tofu by light pressing and subsequently steaming the tofu in a steam cooker. The ground fish meat paste is usually obtained by blending 100 pts.wt. ground fish meat with 1-5 pts.wt. common salt, 0-30 pts.wt. starches, 30-110 pts.wt. water and, as necessary, a seasoning, a condensed phosphate, etc., sufficiently milling the resultant blend and processing the milled blend into a pasty form.