To provide a method of manufacturing a fried tofu with taste capable of manufacturing a fried tofu with taste evenly perfused with a sufficient amount of a seasoning liquid, and having no color shade, and capable of reusing the seasoning liquid many times repeatedly, and using effectively the seasoning liquid for a long period.SOLUTION: The method of manufacturing a fried tofu with taste includes: a housing step of housing fried tofus 31 into a basket 4； a dipping step of dipping the fried tofus 31 into seasoning liquid 62 by storing a predetermined amount of the seasoning liquid 62 in a pan 60, and housing the basket 4 and the fried tofus 31 housed in the basket 4 in the pan 60 in a longitudinal direction； a cooking step of cooking the fried tofus 31 dipped into the seasoning liquid 62 by heating and convecting the seasoning liquid 62 while conveying the pan 60； and a basket-taking out step of taking out the basket 4 housed with the fried tofus 31 from the pan 60, where the dipping step further includes: adding unused new seasoning liquid to remaining seasoning liquid in the pan 60 after taking out the basket 4 in the basket-taking out step for adjusting an amount of the seasoning liquid 62 to a predetermined amount； and dipping the basket 4.SELECTED DRAWING: Figure 1【課題】十分な量の調味液が均一に浸み込むと共に、色むらのない味付き油揚げを製造でき、調味液を何度も繰り返し再使用し、長期に亘って調味液を有効に利用することができる、味付き油揚げの製造方法の提供。【解決手段】篭４に油揚げ３１を収納する収納ステップと、釜６０に調味液６２を所定量貯留すると共に篭４及び篭４に収納された油揚げ３１を釜６０に縦方向として収納し、調味液６２中に油揚げ３１を浸漬する浸漬ステップと、釜６０を搬送しながら調味液６２を加熱して対流させ、調味液６２中に浸漬された油揚げ３１を煮込む煮込みステップと、釜６０から油揚げ３１が収納されている篭４を取出す篭取り出しステップと、を含む味付き油揚げの製造方法であって、浸漬ステップにおいて、篭取り出しステップで篭４を取り出した釜６０内に残った残調味液に、未使用の新調味液を加え、調味液６２を所定量とすると共に篭４を浸漬することを含む、方法。【選択図】図１
