The influence of the amount of marinating salt, xylooligosaccharides and soy sauce on texture and sensory characteristics of dried tofu was researched by single factor test and orthogonal test. The results showed that the maximum effect on the sensory evaluation of dried tofu was salt dosage, followed by soy sauce dosage. The sensory quality of dried tofu was the best with 3% salt, 4% soy sauce and 3.5% xylooligosaccharides,and the sensory score was 88.2.