An improved process for preparing pressed tofu is provided, the improvement comprising the two steps of;(1) subjecting tofu curd to a dividing operation with syneresis which water of 4 to 46% by the weight of water included in the curd is removed by, and;(2) Pressing the divided curd by gradually increasing the pressure from an initial pressure of 0.04-0.6 kg/cm.sup.2 to a final pressure of 0.8-3.2 kg/cm.sup.2 to reduce the water content to at most 80%. The pressed tofu thus prepared is of compact texture, having good springiness, good taste and excellent long term storability.