Middle Eastern Tofu Kebabs with sautéed carrots and basmati rice pilaf

Step 1: Rice

• Add a little oil to wok or frying pan and place over medium heat.
• Add onions and celery to the pan and season with a pinch of salt, then continue to fry until soft, then take out and set aside.
• Fry the rice with a little oil in the same pan for 1 minute.

Gas Hob (100g rice with 150g water)

• Combine the onions, celery and the rice, season with some salt, add water, bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off, add raisins and rest for 10 to 15 minutes with lid on.

Microwave (100g rice with 200g water)

• Combine the onions, celery and the rice, season with some salt, add water, microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, add raisin in and cover with lid and let it rest for 10 to 15 minutes.

Step 2: Tofu (while the rice is resting)

• Add some oil to the frying pan and place over medium to high heat.
• Cook tofu kebabs until golden brown.
• Take out of the pan and let it rest.

Step 3: Carrots

• Add 1 tablespoon of oil to wok or frying pan and place over medium to high heat.
• Add in carrots, season with salt and stir continuously for 1 minute.
• Add a little water just to cover the bottom of the pan and cook with lid on until the carrots are tender.

(Steps 2 and 3 can be done simultaneously.)