Abstract:The processing technology and formula of Premna microphylla Turcz leaf tofu was optimized and to provide reference for exploitation and development of Premna microphylla Turcz. Optimum condition of process－ ing technology of Premna microphylla Turcz leaf tofu was optimized by single-factor test and orthogonal test. Through sensory evaluation on its quality of Premna microphylla Turcz tofu which determine Premna microphylla Turcz leaf tofu best preparation technology and formula. The results showed that the optimum processing tech－ nology of Premna microphylla Turcz leaf tofu conditions as follows： water content 20 %， water temperature 50 ℃， Tung shell ash content 0.09 %， pH 7.Under these conditions， the Premna microphylla Turcz leaf tofu sensory score was 93.20， the average toufu yield was 92.43 % and the average volume of water extracts was 17.4 mL. The process conditions to produce Premna microphylla Turcz leaf tofu taste delicious， cool and refreshing sum－ mer， with good eating quality and certain health care function.