The present invention discloses a fermented bean curd production method using Aspergillus oryzae fermentation to improve the utilization rate of by-products in the production of the fermented bean curd. The production method comprises the following steps: (1) Aspergillus oryzae and auxiliary materials are weighed to produce a mould starter; (2) the mould starter is weighed and inoculated in chopped bean curds to ensure that each surface of the chopped bean curds can be fully inoculated with the mould starter, thereby obtaining starter-making materials; (3) the starter-making materials are placed in fermentation room for starter culture to prepare a mature Aspergillus oryzae-fermented bean curd starter; (4) the Aspergillus oryzae-fermented bean curd starter and salt water are weighed to be evenly mixed according to a ratio of material to liquid of 3-6: 1, the mixture is subjected to sun-curing in a sealing condition to prepare Aspergillus oryzae-fermented bean curd sauce; (5) soybeans are weighed to prepare fermented bean curd blanks, then the fermented bean curd blanks are inoculated with mucor, mixed with salt, and pickled using a dry wet combination method to prepare pickled blanks; (6) the mature Aspergillus oryzae-fermented bean curd sauce is added into broth containing wine and salt to be evenly mixed, thereby obtaining after-fermentation broth; and (7) the pickled blanks are bottled, filled with the after-fermentation broth obtained in steps (6), and naturally fermented at room temperature for 2-6 months with bottle covers sealed, thereby obtaining semi-finished products of mature fermented bean curd. The production method improves the utilization rate of the by-products, makes the flavor of the fermented bean curd rich, and reduces the production cost of the fermented bean curd.