Dried silken tofu

A vacuum freeze-drying method of soft bean curd, comprising:

• a) vacuum-freezing soft bean curd to produce frozen soft bean curd;
• and
• b) freeze-drying the frozen soft bean curd produced from step a) to produce dried soft bean curd,
• wherein the method does not include a step of freezing soft bean curd before the step of vacuum freezing, and
• wherein the dried soft bean curd produced from step b) has a hardness of 50 to 90 g measured after recovery by pouring water onto the dried soft bean curd under the following conditions;
• a cylindrical probe having a diameter of 20 mm is used as a probe for measuring the hardness;
• a speed at which the probe descends to a sample (pre-test speed) is set to 1.00 mm/sec;
• a speed at which the probe contacts a surface of the sample and then infiltrates into the sample (test speed) is set to 5.00 mm/sec,
• a speed at which the probe infiltrated into the sample and returns to an original position (post-test speed) is set to 5.00 mm/sec;
• a distance at which the probe recognizes the surface of the sample and infiltrated through the sample is set to 5.000 mm;
• a condition for allowing the probe to recognize the sample (trigger type) is set to force;
• and
• a minimum force for allowing the probe to recognize the sample (trigger force) is set to 5.0 g.