Abstract: The sealwort lactone tofu was prepared by soybean and sealwort. The effects of different processing meth-ods of sealwort on the sensory qualities of lactone tofu were explored through single factor experiments with sensory score as evaluation index, and then the preparation technology was determined via orthogonal test. Results demonstrated that pharmaceutical sealwort was the most suitable material for sealwort lactone tofu preparation. The optimum technological conditions of sealwort lactone tofu were determine as follows: sealwort concentrate addition of 100 m L/L,coagulant gluconolactone addition of 0.5 g/100 m L, solid-liquid（soaked soybeans to water） ratio of 1 ∶ 10（g/m L）, and coagulation temperature of 85 ℃. Under these conditions, the prepared sealwort lactone tofu presented light brown color with fine and smooth tastes and unique sealwort flavor. Meanwhile, the content of polysaccharides from was3.13%, suggesting the both nutrition and health benefits. This study showed the feasibility to process sealwort into functional soybean products, which would bring new ideas for the intensive processing of sealwort.