To obtain frozen bean curd excellent in texture and taste and not containing small boles therein also after a thawing treatment by adding a gel- forming agent and a coagulating agent to bean milk under specific conditions, pouring the mixture into a mold, heating the mixture, cutting the produced bean curd into a desired size, and subsequently subjecting the bean curd pieces to a quick freezing treatment.

This method for producing frozen bean curd comprises adding a gel-forming agent such as gelatin (in a mixing ration of ≥0.7w/v% to bean curd) and a coagulating agent to the bean curd cooled at a temperature of ≤25°C, pouring the mixture into a mold, thermally coagulating the mixture at 65-85°C, cutting the coagulated bean curd into a desired size and subsequently subjecting the cut bean curd to a quick freezing treatment.