The invention provides a method for preparing slurry-wrapped bean curd by using a bean white fermentation liquor as a coagulator. The method specifically comprises the following steps: preparing the bean white fermentation liquor, soaking, peeling, grinding into slurry, boiling the slurry, filtering, curdling the bean white fermentation liquor, standing, squeezing, refrigerating, soaking, cleaning, boxing and quickly freezing. The bean clear fermentation liquor is prepared by taking byproducts, namely bean clear liquor (commonly known as yellow serofluid and vinegar water), generated in the production process of bean products as raw materials and adopting a multi-strain probiotic periodic variable-temperature staged synergistic fermentation technology. The soybean whey fermentation liquor prepared by the technology is rich in nutrient substances such as organic acids, exopolysaccharides, gamma-aminobutyric acid, free soybean isoflavone, B vitamins and polypeptides, and the slurry-coated bean curd prepared by taking the soybean whey fermentation liquor as a coagulator is bright in external color and clear in corner angle, smooth and tender in internal juice, in a flowing state, unique in flavor and rich in nutrient substances.