The blooming adaptability of plant-based dairy alternatives considerably increases the interest in the development of milk and milk product substitutes of traditional bovine milk. In recent years, researchers have been focusing on utilizing groundnut (Arachis hypogaea L.) milk to convert into low-cost edible products with a high nutritional value such as yogurt, buttermilk, ripened cheese analogs, and some on fermented products, in particular, the curd or "tofu." Tofu from soy milk appeared long time ago (Cai et al., 1997;Lim et al., 1990;Shen et al., 1991). Tan et al. (2013) reported on the covariant between the heated time, CaSO 4 content, and the pressing force with the hardness of soft tofu and that all these factors have a strong impact on the hardness. In addition, recent studies on fermented products' manufacture have revealed that hexanal, which is one of the compounds responsible for an unwanted nutty flavor in