Roasted tofu with tamari, aubergine flower and tomato emulsion

To begin, start making the tomato water for the transparent sauce. Add the tomatoes to a blender with a sprinkling of salt and pulse gently for 10 seconds to break up the tomatoes. Transfer to a muslin bag suspended over a jug to collect the liquid that drips through for at least 6 hours. Weigh out 250g for use in the sauce – any extra can be used in other dishes

Preheat the oven to 180°C/gas mark 4

To make the flower, wash the aubergines and bake whole in the oven for 30 minutes, or until they start to soften and blister. Remove from the oven, place in a bowl, cover with cling film and allow to cool. Peel the aubergine and cut into long, thin strips. Place in a sieve and allow to drain – you will need to keep any excess liquid from cooking and draining the aubergine for the black sauce (you will need 250g of liquid in total)

When the aubergine is dry, season with salt and pepper and set aside

Cut a little cross on the bottom of each tomato and blanch for a few seconds in salted boiling water. Drain and place directly into iced water to cool quickly

Peel the tomatoes and cut the flesh into petals, removing and discarding the seeds as you go

Chop the parsley very finely and add enough olive oil to lightly bind

To assemble the flowers, create even spheres out of the aubergine pulp and form 3 'petals' around each sphere. Roll each ball in cling film and set aside

To prepare the white sauce, bring the 250ml of tomato water to the boil in a pan, then blend in the cornstarch and kuzu to a smooth sauce using a hand blender. Transfer to a squeezy bottle and set aside until required

To make the green sauce, blanch the parsley for 30 seconds in salted boiling water before draining and transferring to a bowl of iced water. Once cool, squeeze out any excess moisture and blitz in a blender with a little oil, the cornflour and salt, creating a thick, vibrant, creamy sauce. Store in a squeezy bottle

To make the black sauce, place the 250ml of reserved aubergine water in a pan and bring to the boil. Blend in the cornflour and add enough charcoal to create an opaque black sauce. Store in a squeezy bottle until ready to serve

To make the red sauce, Place the tomatoes in a blender and blitz to a smooth purée. Season to taste with salt, pass through a fine sieve then transfer to a saucepan. Bring to the boil, blend in the cornflour and mix until smooth. Place in a squeezy bottle

To cook the tofu, heat a cast iron pan over a high heat with a dash of vegetable oil. Add the tofu cubes and cook until golden on the underside, then season the topside with tamari. Turn the tofu carefully and again add a few drops of tamari – you want the tofu to be nicely roasted and caramelised

To serve, place a roasted tofu cube in the centre of each plate, unwrap the flowers and carefully pack the parsley between the petals. Carefully place a flower on top of each block of tofu. Add a base of clear sauce to each plate, then swirl each different colour of sauce around the plate. Serve immediately