Abstract:The production technology of instant dried tofu was studied in this work， which used dried tofu from middle of Hunan Province as raw material. The processing technology was investigated and chosen by cooking experiments. It showed that the dried tofu with the highest sensory score could be obtained by the original taste dried tofu with the thickness of 0.5 cm after cooking for 40 min at the temperature of 95 ℃. After high-tempera－ ture sterilization process， the product of instant dried tofu was got.