To provide a frozen tofu (soybean curd) and method for producing the same in which the potassium content is drastically improved compared to the conventional frozen tofu.SOLUTION: Provided are: a frozen tofu having a potassium content of 300 mg/100 g to 2600 mg/100 g, and a food product containing the same； a method for producing a frozen tofu having a potassium content of 300 mg/100 g to 1800 mg/100 g by carrying out a swelling and softening processing using a processing liquid of potassium carbonate of 0.7 to 2.5% (w/v) and a pH of 6.8 to 9.0； and a method for producing frozen tofu having a potassium content of 300 mg/100 g to 2600 mg/100 g by carrying out a swelling and softening processing using a processing liquid containing potassium chloride by 1 to 4% (w/v).SELECTED DRAWING: None【課題】従来の凍り豆腐に比較してカリウム含量が飛躍的に改善されている凍り豆腐及び、その製造方法を提案する。【解決手段】カリウム含量が３００ｍｇ／１００ｇ～２６００ｍｇ／１００ｇの凍り豆腐及び、これを原料に含む食品。炭酸カリウム０．７～２．５％（ｗ／ｖ）、ｐＨ ６．８～９．０の加工液を用いた膨軟加工を行って、カリウム含量が３００ｍｇ／１００ｇ～１８００ｍｇ／１００ｇの凍り豆腐を製造する方法。塩化カリウムを１～４％（ｗ／ｖ）含有する加工液を用いた膨軟加工を行って、カリウム含量が３００ｍｇ／1００ｇ～２６００ ｍｇ／１００ｇの凍り豆腐を製造する方法。【選択図】なし
