A method for making spiced dried bean curd comprises the following steps:

(1) Select high-quality soybeans and soak them for 8- 12 hours after cleaning; (2) crushing and pulping the soaked soybeans, and separating bean dregs; (3) steaming the separated soybean milk at high temperature, making bean curd with brine, filtering and squeezing in a mold, and gradually filtering and squeezing for 3-5 hours to obtain white bean curd; (4) putting the formed dried bean curd into a soup material containing an appropriate amount of star anise, clove, cinnamon, salt, sugar and monosodium glutamate, and pickling at 60-80 DEG C for 5-8 hours; (5) vacuum packaging the pickled dried bean curd, and sterilizing at high temperature or ultraviolet after packaging to obtain the finished product.

The water content of dried tofu is 40%-50% of tofu. The manufacturing method is as follows:

(1) Material preparation. 3 kg of superior soybean, 600 g of refined salt, 250 g of soy sauce, 25 g of Guangxi 15 g, 25 g of ginger, 0/5 g of chives/kloc-0, and 0/0 g of monosodium glutamate/kloc-0.

(2) refining. First, wash the soybeans, soak them in clear water for one night, then grind them into slurry and filter the residue for later use.

(3) Boil. After the ground raw soybean milk is cooked in the pot, 20%-25% water is added to reduce the concentration of soybean milk and slow down the speed of suspected solidification, thus slowing down the formation of protein condensate network and reducing the encapsulation of water and soluble substances, which is beneficial to the smooth discharge of water during pressing.