To provide a process for the production of bean curd having good palatability originated from a natural organic edible acid by using soybean as a raw material.

Soya milk is fermented with lactic bacteria and yeast and the fermented soya milk is separated into coagulated proteins and a liquid. The liquid is an organic acid liquid containing lactic acid and acetic acid and useful as a coagulating agent for bean curd. A bean curd is produced by using the fermented lactic acid and acetic acid in place of bittern. A dried bean curd produced by drying the bean curd is reconstituted with an oil and immersed in water to obtain a bean curd product giving desirable crispy feeling to the palate absolutely different from the taste and flavor of conventional bean curd.