Pour 1 L soy milk into a saucepan and bring it to a boil over medium heat.

Turn off the heat as soon as the soy milk reaches a boil.

Stir 5 tbsp white wine vinegar into the hot soy milk until evenly combined.

Line a sieve with cheesecloth and place it over a large bowl.

Transfer the curds into the lined sieve and allow the whey to drain into the bowl.

Gently squeeze the cheesecloth to remove excess liquid without crushing the curds.

Fold the cheesecloth around the curds and place the wrapped tofu in a tofu press.

Weigh down the tofu press and refrigerate the tofu until cool and firm, about 15 minutes.

For a spread, mix the cooled tofu with 1 tbsp lemon juice and 1/4 tsp salt.

For crispy tofu, slice the chilled tofu into pieces on a cutting board.

Fry the tofu slices in a frying pan or bake them in an oven until crisp outside and juicy inside.