The invention relates to a preparation method of a gold bean curd. The preparation method comprises the following steps: step S1, selecting beans, soaking and pulping, namely sorting high-quality soybeans; soaking in water with temperature of 20 to 50 DEG C for 10-15 hours; preparing soybean milk and boiling; step S2,
curdling, namely adding edible vinegar of which the volume is 1-5 percent of the total volume of the soybean milk into the soybean milk until the milk is clear; and standing for 30 minutes; step S3, pressing and
slicing, namely removing the
clear liquid; pressing the bean curd;
slicing the pressed bean curd into bean curd pieces; step S4, curing in a pot and
drying, namely curing the bean curd pieces in
alkaline water;
drying the aged bean curd pieces until the
water content is lower than 5%; step S5, soaking and
drying in air, namely soaking the bean curd pieces in
fresh water until the bean curd pieces fully absorb water; drying in air until the water in the bean curd pieces is uniformly distributed; step S6, performing
microwave puffing, namely heating the bean curd pieces by
microwave; fully absorbing water under a natural condition until the
water content is 3-5 percent; and packaging to obtain a finished product. The preparation method disclosed by the invention is environment-friendly, healthy and free of any additives, and the prepared bean curd is attractive in appearance, good in taste, unique in
flavor and huge in latent market value.