The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate compositionof LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate,60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH(from 6.03±0.11 in the control to 5.78±0.11 when 0.4% LFP was added) and a significant increase (from 2.60±0.01 in thecontrol to 2.85±0.10 when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased withthe increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereasspringiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation oftofu, and 0.3% is the optimal level for addition.