In order to prolong the shelf life of dried tofu, sensory evaluation and microbiological evaluation wereused as indicators to study the effect of fresh liquid spray and controlled atmosphere storage on the fresh keeping ef-fect of dried tofu. The results showed that the fresh-keeping effect of dried tofu could be significantly improved bythe combination of fresh keeping liquid and controlled atmosphere storage technology. Among them, the optimum ra-tio between nisin and potassium sorbate was 1:1, and the optimum ratio of nitrogen and carbon dioxide was 1:3. Un-der the premise of ensuring the taste and flavor of dried tofu, the dried tofu could be stored for 10 days at 4℃ afterthis treatment.