By Jen Booker
November 24, 2016
1Add pressed tofu to a bowl with lemon juice, paprika, garlic & tarragon.
2Marinate for 30 mins.
3Take tofu out of marinade with tongs and toss in cornflour.
4Fry the coated tofu in a little oil in a non stick pan until crispy.
5Remove when crispy and drain on paper towel, cover and keep warm.
6Melt butter in a large pan, add the remaining marinade and bubble up.
7Remove from the heat and stir in the cream, tomatoes, chilli powder and salt to taste.
8Serve with rice or noddles garnished with the rocket.