Konjac paste is obtained by using warm water in preparing the konjac paste, by adding a low-viscosity material for adding tofu paste before the viscosity increases in the konjac paste in the form of a low-viscosity liquid mixture of konjac powder and the warm water, and by uniformly mixing the mixture. With this method, it is possible to efficiently prepare the konjac paste containing the tofu paste in a short period of time, and it is possible to mass produce high-quality tofu konjac jelly that has the bite that is inherently unique to konjac jelly, and in which the konjac odor is suppressed. Furthermore, by using an alkaline konjac coagulant, which can be sterilely filtrated, in combination with the konjac paste containing the tofu paste, it is possible to efficiently manufacture a sterilely packaged product of the tofu konjac jelly.
