PURPOSE: To obtain the subject bean curd for sale having deliciousness for a long time with a minimized variation in covering after frying in oil by applying a specific covering solution to bean curd free from attaching water on the surface and heating in oil.

CONSTITUTION: When a covering solution is applied to bean curd free from attached water on the surface and heated in oil, a covering solution composed of (A) at least one species of partially gelatinized corn starch and gelatinized waxy starch, (B) wheat flour, (C) wholly yolk flour, (D) sodium bicarbonate, (E) table salt and (F) water is used to afford the aimed bean curd. Besides, 100 pts.wt. of the flour for covering is formed from 5-30 pts.wt. the component A, 60-90 pts.wt. the component B, 2-6 pts.wt. the component C, 0.2 pts.wt. the component D and 0.1-1.0 pt.wt. the component E and the resultant flour is preferably mixed with the component F.