PURPOSE: To obtain a quite new fried thick bean curd having the same appearance as those of general fried thick bean curds by a simple processes.

CONSTITUTION: A method for producing a fried thick bean curd comprises cutting bean curd into a prescribed shape, cutting the cut bean curd into two cross pieces, coating or loading an ingredient on one of the cross pieces, while leaving the periphery of the cut surface, nipping the coated or loaded ingredient with both the piece and the other piece so that the side surfaces of the nipping pieces substantially coincide each other, putting a weight on the bean curd nipping the ingredient, leaving the bean curd in a refrigerator for a prescribed time, and subsequently frying the cross surface-bound bean curd with an oil heated at a prescribed temperature, thus providing the fried thick bean curd containing the ingredient therein and having the same appearance as those of general fried thick bean curds.