PURPOSE: To obtain the titled tasty bean curd of good quality having moderate hardness though with use of a quick-acting coagulant, by heat-treating 'GO' (ground soybeans), press filtering the heat-treated 'GO' liquid, cooling the resultant soybean milk, adding the quick-acting coagulant, filling the resultant blend in a pack and heating the coagulated soybean milk.

CONSTITUTION: 'GO' obtained by grinding dipped soybeans dipped in water is heated with steam and heat-treated to give 'GO' liquid, which is then press filtered and separated into soybean milk and bean-curd refuse. The soybean milk is then cooled to ≤5°C temperature and a quick-acting coagulant, e.g. magnesium chloride, etc., is added to the soybean milk. The resultant blend is filled in a pack and further heated to afford the aimed bean curd.