A lactobacillus-fermented food is prepared by fermenting raw materials with a lactobacillus, the raw materials comprising a tofu puree in an amount of 70 to 100% by mass with respect to a total mass of the raw materials, the tofu puree comprising particles and having physical and chemical properties of: (a) viscosity of 20 to 3,000 mPas;(b) dynamic storage modulus of 0.2 to 600 Pa;(c) dynamic loss modulus of 0.2 to 250 Pa; and(d an average particle size of the particles of 2 to 15 .mu.m and a 90% particle size thereof of 35 .mu.m or smaller.