A method for preparing retort Tofu comprises the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from Go, charging the mixture in a heat-resistant container, closely sealing the container and then subjecting the sealed container to a retort treatment, wherein the content of insoluble solids present in the soy milk is controlled to not more than 3% by weight on the basis of the total weight of the soy milk. The Tofu obtained according to the foregoing method can be stored for a long time period since it is subjected to the retort treatment. In addition, the Tofu thus obtained has resiliency almost comparable to that for the usual Tofu and good taste, although it is retort-treated.