Drain the tofu, wrap it in a paper towel and squeeze some of the water out by weighing it down with cans sandwiched between two plates. Let squeeze for 30 minutes.
Slice your pressed tofu lengthwise to create more surface area. Mix together the marinade ingredients in a small dish just large enough to hold the tofu, add the tofu and let marinade for at least 30 minutes.
Preheat the oven to 375F.
Place the marinated tofu onto a greased baking sheet, reserve the marinade for the sauce and bake at 375F for 30 minutes, remove the pan, flip over the slices and bake again for 30 minutes. Flip one more time and bake for a final 15 minutes. You want to tofu to be pretty dry, so that it has a firm texture and will soak up the sauce.
While the tofu is on it’s final turn of baking prepare the sauce. Sauté the shallots, mushrooms and garlic in butter until everything is brown.
Deglaze the pan with sherry and let cook for a minute, add the reserved marinade, tarragon and water, cook until bubbly.
Slice the cooked tofu into strips and add to the sauce, toss to coat.
Stir in the sour cream, taste and adjust with salt and pepper, serve with egg noodles and an additional dollop of sour cream.