Thawing needs long time and is contaminated easily by traditional way. In order to overcome the disadvantages and adapt to modern catering industry, microwave thawing for frozen tofu was optimized. Frozen tofu was thawed under different microwave power and time, and compared to fresh tofu. To explore the effects of thawing by microwave on the quality of frozen tofu, indexs such as basic composition, texture, pH, color and sensory quality were investigated. The result showed that the optimal thawing parameters of microwave power and time were 150 W and 90 s.