Abstract: Weak gel strength is the common quality problems in the whole soybean curd product, heating conditions and some gelation conditions such as enzyme concentration, gelation temperature, coagulation time and NaCl concentration were studied . Heating soymilk to 90℃ for 10min resulted in the highest gel strength. Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soymilk at 50℃ for 2h under the following optimal conditions:1.2U/mL of TG and 0.125% sodium chloride. Under these conditions, the tofu showed nice sensory quality and had more nutrition than traditional tofu.