![tofualcohol](https://fermentationassociation.org/wp-content/uploads/2018/06/tofualcohol-420x280_c.jpg)
Students in Singapore invented a tofu-based alcohol. They fermented the tofu whey, the protein-packed clear liquid leftover in tofu packages that often gets thrown out. The drink is named Sachi, tastes fruity and floral and has a 7 to 8 percent alcohol content.