The effects of different catechins on the quality of light Chiba tofu during storage were studied to provide experimental data and a theoretical basis for the development of light Chiba tofu. The texture characteristics, color difference, thiobarbituric acid value, peroxide value and sensory quality of light Chiba tofu were measured under different storage times (0, 1, 3, 5 and 7 days). The effects of catechin addition on the quality and antioxidant effect of light Chiba tofu were analyzed. The results showed that with the increase of storage time, the hardness and chewability of light eating Chiba tofu increased, and the viscosity and elasticity decreased; L and a showed an upward trend, and b showed a downward trend; The addition of catechin can slow down the increase of POV and TBARS. Based on the experimental results of physical and chemical indexes and sensory indexes, it is concluded that the product has a better antioxidant effect and higher sensory score when the addition of catechin is 0.03%. Therefore, the addition of catechin can effectively improve the storage period of light Chiba tofu and improve its storage quality.