PROBLEM TO BE SOLVED: To provide a water-in-oil type (W/O type) coagulant for soybean curd, more gradually discharging magnesium chloride in aqueous phase when mixed with a soybean milk, excellent in emulsion stability, with which a soybean curd excellent in water retention, having moderate hardness or resilience and sufficiently accentuated flavor of bittern with reduced off-flavor, can be manufactured.SOLUTION: The coagulant for soybean curd includes an oil phase which contains oil and polyglycerol condensed ricinoleic acid ester and an aqueous phase which contains magnesium chloride, with a content of magnesium chloride of 21 to 26 mass%, and a content of polyglycerol condensed ricinoleic acid ester of 5.5 to 9.0 mass% in the coagulant for soybean curd.
