The purpose of the present invention is to provide a method for producing a tofu (soybean curd) which has a smooth cheese-like texture different from the texture of conventional tofus. A tofu having a smooth cheese-like texture different from the texture of conventional tofus can be obtained by subjecting an emulsified soybean composition, said emulsified soybean composition having a protein content of 25 wt% or more on a dry basis and a lipid content (a content as an extract obtained by using a chloroform/methanol solvent mixture) of 100 wt% or more relative to the protein content, to a high-temperature heating treatment at a heating temperature of 135°C or higher for a heating time of 2 seconds or longer.
