Abstract: Without any coagulant, the tofu was made with soymilk fermented by lactic acid bacteria isolated from acid soy- water. The technique of the tofu made with the fermented soymilk was investigated. The effect of pH, heating temperature and time of the fermented soymilk on the gel stress and yield of tofu were studied.And the sensory quality of the fermented tofu and MgCl2 tofu was compared by the comprehensive sensory score. The result showed that the pH, heating temperature and time of the fermented soymilk were the key factors of the formation of the fermented tofu. The tofu with higher yield and optimum hardness was obtained at fermented soymilk pH 5.8~6.0, 95℃ for 5min.The sensory quality of tofu prepared with fermented soymilk was similar with that of MgCl2 tofu.The fermented tofu had no significant sour taste and could be accepted by consumers.