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