PURPOSE: To provide fried bean curd with flavor and a sharp taste of characteristic Japanese pepper, to produce new fried bean curd making many people eat fried bean curd delightfully, capable of increasing consumption of fried bean curd by adding Japanese pepper to fried bean curd.

CONSTITUTION: Soybean milk squeezed in a common production process of TOFU (bean curd) is mixed with a coagulant to form a viscous coagulated material in the soybean milk. The soybean milk containing the coagulated material is filtered and dehydrated to give the coagulated material, which is blended with Japanese pepper, compression molded and the compression molded coagulated material containing Japanese pepper is processed into fried bean curd. The fried bean curd has improved flavor by fragrance and a sharp taste of Japanese pepper, increases consumption and has prolonged durability.