The invention provides a process for producing a coagulate food which comprises the following steps: (a) preparing KONNYAKU paste containing raw materials of KONNYAKU and water, in which a bean curd ground product, or this product and other raw materials, not more than 10% by mass of the product being 0.05 mm ON ("0.05 mm ON" means that the product cannot pass through 0.05 mm mesh) and not less than 50% by mass of the product being 0.075 mm PASS ("0.075 mm PASS" means that the product can pass through 0.075 mm mesh) when the product is sieved by meshes, is added to and mixed with the KONNYAKU paste 1 to 3 minutes after the raw materials of KONNYAKU is added to the water; (b) adding a coagulant to the KONNYAKU paste; and (c) forming and heat-treating the KONNYAKU paste. According to the production process of the invention, a coagulate food (TOFU SHIRATAKI) can be produced by the existing manufacturing machine for SHIRATAKI, which food has a uniformly soft and smooth texture compatible with the physical characteristics of KONNYAKU and TOFU and a taste similar thereto, does not crumble while boiling it and can be eaten even if the product is a raw one. In addition, a stringy coagulate food is provided, which food is chewable even if the food is boiled and can be eaten like ordinary noodles and pasta.