Tofu is a healthy and versatile food that now can be enjoyed in liquor form. Researchers in Singapore have discovered a way to use the liquid left over from the processing of Tofu, making a tasty alcoholic beverage. The drink contains about 7 percent alcohol and has a reported sweet, floral taste that can be enjoyed by health conscious alcoholic beverage drinkers.
Key Takeaways:
- Grad students in Singapore are trying to make use of liquid left over when soy milk is coagulated into tofu curds by turning it into an alcoholic beverage.
- Tofu is extremely popular but many of its by products go to waste.
- This new drink which uses Tofu leftovers as a base for an alcoholic drink is called “Sachi” and is currently being made available in China.
“The result? A slightly sweet drink, the pale color of straw, with an alcohol content of around 7 to 8 percent and what Chua described as “fruity and floral” notes.”
https://www.atlasobscura.com/articles/tofu-alcohol-wine-sachi-soybeans-fermentation