Tofu with improved quality and manufacturing method thereof

A method for manufacturing tofu, the method comprising:

• adding a coagulant to bean liquid;
• decreasing bubble of tofu by adding allulose to the bean liquid before adding the coagulant or during adding the coagulant;
• and
• forming bean curd after adding the coagulant to the bean liquid, at a temperature of 70° C. to 90° C. for 40 minutes to 80 minutes;
• wherein the allulose is contained such that a dry solid content thereof is in a range of 3 wt % to 20 wt %, based on the total weight of the tofu,
• wherein the coagulant is contained in an amount of 0.1 wt % to 1.0 wt %, based on the total weight of the tofu,
• wherein the tofu has a dry solid content of 11.5 wt % to 25 wt %, wherein the tofu has a hardness of 80 g to 150 g.