Disclosed is a novel method for manufacturing whole bean curd having good taste and function. Soy bean milk was prepared by mixing minutely ground powder of raw soy beans with soft water and denaturing thus obtained mixture at a first temperature by means of steam activated with far infrared. The soy bean milk was cooled and a coagulating agent was added to the cooled soy bean milk. Thus obtained soy bean milk was firstly heated at 92-95 DEG C for the first sterilization and then was secondly heated at 120-130 DEG C for the second sterilization. The whole bean curd having various nutritional additives and appealing taste, can be stored for an extended period.
