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Reserve the tofu water, then break the tofu into pieces.
Add the lemon juice, vinegar, oil, salt, tofu water, and lactic acid to a high-powered blender.
Add the tofu and blend, scraping down the sides as needed, until it starts blending smoothly.
Blend on high for 1–2 minutes until thick and creamy.
Refrigerate for at least 1 hour before serving.