Microbial transglutaminase (MTGase) has been shown to effectively induce soymilk with a certain level of solid content to form filled tofu. The gel formation of this kind of tofu and the influence of reaction parameters on the properties of formed tofu were investigated by dynamic oscillatory and/or large-strain rheological measurements. The gelation process and the development of the mechanical moduli (especially the storage modulus, G0) of this kind of tofu were highly dependent upon the incubation temperature. Textural property analysis (TPA) results showed that many TPA parameters of this kind of tofu, including gel hardness, gumminess, springiness and cohesiveness, were also affected by the applied enzyme amount, the pH of soymilk and the presence of NaCl, especially for gel hardness. In addition, the additional heating and cooling treatment could significantly improve the gel strength of tofu, induced by MTGase at lower temperatures (e.g. 25 and 37 1C). These results suggested that a new kind of tofu with good quality could be produced using the enzymatic cross-linking technique, by the combination with the thermal treatment.