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Scientists Transform Leftover Tofu Into Sake-Like Drink

By Brian Spaen

No matter what your dietary preference, tofu can have a polarizing effect on your tastebuds. While it's sometimes regarded as bland or boring, tofu is one of those foods that is easy to spice up with just about any number of seasonings, sauces, or preparation styles. Tofu can have a healthy form of protein, for both meat-eaters and vegetarians alike, but like most things we consume, creating it does result in the some waste. Interestingly, researchers from the National University of Singapore have been able to develop a new sake made from excess tofu whey. That's right: The newest alcohol on the market might just have a tofu base.

Called “Sachi,” this alcoholic beverage is created from tofu whey that’s discarded in the process of making the tofu itself. As tofu is made from soybeans, there’s a notably high level of soy nutrients, but the waste also features an abundance of calcium. The duo of professor Liu Shao Quan and student Chua Jian Yong were able to create a useful method to recycle the whey. 

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