Abstract: A process for producing aseptically packaged tofu product which has an increased storage life and has an improved texture and taste. The process includes steps of extracting soy milk from soy bean, processing the soy milk at ultra-high temperature, and aseptically packaging the processed soy milk. In a preferred embodiment, the ultra-high temperature processing includes preheating the soy milk to a temperature of between 60.degree. C. and 105.degree. C., deaerating the soy milk, homogenizing the soy milk in a two stage homogenization process, sterilizing the soy milk by heating to between 129.degree. C. and 145.degree. C. for 2-30 seconds, cooling the sterilized soy milk first in a pre-cooler to a temperature of between 40.degree. C. and 65.degree. C., and then cooling the soy milk to a temperature of between 10.degree. C. and 30.degree. C. in a final cooler.