2 parts by mass was added and then stirred sufficiently the resultant material was then left as it was at 85 u00b0 c for 30 minutes to allow it to coagulate to produce tofu subsequently a forming box lined with wet cotton cloth was filled with the tofu that had been collapsed to be sufficiently fine closed by a lid and pressed under the pressure of 18 g cm 2 for 5 minutes and then 180 g cm 2 for 50 minutes a water content in the tofu after the pressing process was 75 by mass subsequently one unit block of tofu was cut into four equal parts and soaked in a flavoring liquid comprising common salt in an amount of 3 parts by mass soy sauce in an amount of 10 parts by mass ajinomoto consomm u00e9 soup stock in an amount of 5 parts by mass and water in an amount of 82 parts by mass and then boiled for 30 minutes each quarter of the tofu was respectively taken out of the flavoring liquid and an oven was used to dry each quarter of the tofu at 100 u00b0 c for 100 minutes the water content in each quarter of the tofu after the drying process was 66 by mass subsequently each quarter of the tofu was subject to a smoking process at a temperature approximately in a range of 90 u00b0 c to 110 u00b0 c for 15 minutes in a cylindrical smoker by using cherry wood as the smoking material the thus obtained smoked.