Soft-Serve Made From Okara, Not Cream
A Taipei stand turns the fiber byproduct of tofu-making — usually discarded — into a soft-serve with a texture nobody quite expects.
Okara — the fibrous pulp left over after soy milk is pressed — is one of tofu production's most persistent waste problems. Most of it is discarded or, at best, fed to livestock.
A small stand near Taipei's Ningxia Night Market is doing something else with it: blending okara into a soft-serve base that's lower in fat than dairy ice cream but carries real body, thanks to the fiber content most producers throw away.
It won't replace dairy soft-serve for most people. But it's a sharp example of what "unexpected possibilities" can mean in practice — treating a byproduct as an ingredient rather than a cost.