Abstract: This study utilized chickpea, a distinctive resource from Xinjiang, combined with soybean in a 1:1 ratio to produce compound tofu. The okara slurry underwent ultrasound treatment at varying power levels (0, 100, 200, 300, and 400 W), and the effects of three coagulants (MgCl₂, CaSO₄, and GDL) on yield, water-holding capacity, texture, gel strength, whiteness, and intermolecular interactions were examined. Results revealed that ultrasound treatment significantly enhanced tofu quality compared to untreated samples (P<0.05). At 200 W, the yields for tofu coagulated with MgCl₂, CaSO₄, and GDL peaked at 186.85%, 192%, and 182.03%, respectively. Correspondingly, gel strength increased by 25.81%, 46.77%, and 77.80%, while water-holding capacity improved by 14.74%, 14.10%, and 14.97%. Additionally, ultrasound treatment resulted in tofu with a white color and notable improvements in hardness, chewiness, cohesiveness, and adhesiveness (P<0.05), and the sensory evaluation scores also showed a notable increase compared to the control group. The treatment also enhanced protein interactions within the tofu gel, increasing hydrophobic interactions, hydrogen bonds, and ionic bonds. In conclusion, ultrasound treatment of the bean mixture markedly improves tofu quality. This study provides a theoretical foundation for advancing the utilization of soybean raw materials and chickpea processing.