The traditional processing technology of tofu is: soybean→selection→soaking→refining→filtering→boiling→mixing→squatting→squeezing and forming. The production cycle of traditional tofu is long, about 4-6 hours; it is difficult to control microorganisms and has a short shelf-life; it is fragile, and its cooking characteristics need to be improved. With the application of soy protein isolate in the food field, using the characteristics of gelatinity and water holding capacity of soy protein isolate, Chiba tofu made from soy protein as the main material has been developed in the market. The processing technology is to add soy protein, soybean oil, and starch, and other ingredients and water into the chopping pot, chopping, serving and forming, and steaming. The processing technology is simple, the production cycle is short, and it takes 1 to 2 hours.