Quick And Easy Tofu With Swiss Chard Stir-Fry

2 tablespoons peanut oil
5 ounces extra firm tofu, drained, pressed dry, cut in bite size slices
2 garlic cloves, minced
1 teaspoon soy sauce
8 white button mushrooms, sliced
1 large bunch of Swiss chard
sea salt and black pepper to taste
dash cayenne pepper
1/2 teaspoon sesame oil 

Over medium-high heat in a large skillet or wok, heat the oil until it sizzles, then add the tofu and cook, stirring, until light golden brown on all sides. Add the garlic and heat until fragrant and garlic is light gold in color.

Add soy sauce, stir, cooking for 30 seconds, making sure all tofu has been flavored with the soy.

Add the mushrooms, stir, cooking for a couple minutes, just until mushrooms get tender and start to brown.
Now add the Swiss chard, sprinkle with salt, pepper, and cayenne pepper. Cook, tossing, until the Swiss chard begins to get a little wilted. Drizzle the sesame oil over and stir well, then serve hot.

Serve over hot cooked rice or Asian noodles.