It is therefore an object of the present invention to provide a method for producing a smoked TOFU which allows applying of a desirable brownish color and a smoked flavor to the TOFU in a short time and enables the smoked TOFU to be stored for a long time. The present invention provides a method for producing a smoked TOFU, comprising the steps of: preparing TOFU from soy milk having the brix in a range of 1.5 to 14; soaking said TOFU in a flavoring liquid containing an amino acid; drying said TOFU; and smoking said TOFU for 60 minutes or less.