To provide a method for producing packaged cotton-texture bean curd.

The method for producing packaged cotton-texture bean curd comprises the following process: coagulating and aging bean curd containing a coagulant; discharging surplus water from the aged bean curd to produce bean curd dough; adding edible oil to the bean curd dough; crushing the mixture to make it fluid; charging the fluid mixture into a package; and again coagulating and aging the packaged bean curd. Such process easily and sufficiently elongates the palatable period of the packaged bean curd because of having no cutting/dividing process in water.