Hard and crispy tofu products and a process for producing the same. Namely, a process for producing tofu products characterized by heating soybean milk, which has been prepared at ordinary temperature without heating, to from 75 to 91 DEG C within from 1.8 to 10 minutes; and tofu products obtained thereby. Use of this process makes it possible to provide tofu products having stable hardness and crispness in the field of manufacturing tofu products wherein it has been considered as important but unstable and thus to be learnt by experiences how to cook soybean milk, thereby contributing to manufacturers and consumers.
