The invention discloses thin-sheet bean curd and a preparation method thereof. The thin-sheet bean curd comprises the following components by weight: 90-100 parts of soybean protein, 30-40 parts of starch, 650-680 parts of water, 140-155 parts of edible vegetable oil, and 0.1-0.5 parts of transglutaminase. The preparation method comprises the following steps: well mixing soybean protein, starch, a mixture of ice and water, transglutaminase, and edible vegetable oil, stirring to allow the formed mixed slurry to be without ice particles, performing processing forming, allowing the product to stand for more than 8 hours at a temperature below 20 DEG C, steaming the product at 80-100 DEG C, cooling to below room temperature so as to obtain a object product. The thin-sheet bean curd is pure-white in color, and rich in elasticity, contains abundant nutritional components such as vegetable protein, calcium and the like, is fully benefit for human body absorption, is suitable for long-term freeze preservation, still has fine and smooth mouthfeel after thawing, and belongs to novel green food; the preparation process is simple, easy to operate, labour-saving and time-saving, and meets the requirements for large-scale production.