The invention relates to a novel polysaccharide self-gel tofu processing method, which belongs to the technical field of bean curd processing. The replacement of brine with konjac complex polysaccharide eliminates the potential harm brought by the brine, a hot and irreversible gel bean curd structure is produced by a cross-linking reaction between the konjac complex polysaccharide and soybean protein, which provides the bean curd a delicate and smooth taste, the nutritional ingredients of fruits and vegetables are added, the water-soluble dietary fiber is added to make the bean curd more healthy; a secondary heating process is employed to retain more soy nutritional ingredients and gives the soybean milk the strong bean aroma; the use of a pasteurization technology after packaging not onlymakes the bean curd structure delicate, but also extends the shelf life; by adopting the processing method of the present invention, most of the nutritional components of soybeans are not lost, the yield of bean curd is significantly increased, and potential harm caused by the brine in the existing bean curd processing is eliminated.