PURPOSE:To produce 'GAN-MODOKI' (fried soybean curd mixed with bits of vegetables and tiny pieces of seaweed called 'HIJIKI'), readily permeating taste and having smooth chewiness by kneading bean curd dough, frying the kneaded bean curd dough with ingredients, allowing the resultant 'GAN- MODOKl' to cool and quick-freezing the cooled 'GAN-MODOKI'. CONSTITUTION:A bean curd dough is kneaded. In the process, the first bean curd dough with a low moisture content prepared by squeezing water in an amount of preferably half or more of the weight is kneaded with the second bean curd dough with a high moisture content of =80% and, as desired, together with ingredients, fried in an oil to provide the 'GAN-MODOKI', which is then allowed to cool and quick-frozen.
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