In a hot pan, heat some olive oil, add chopped garlic and chopped ginger. Add chopped onion, cumin seeds and one dried chili. Stir fry 2 or 3 minutes and add roughly chopped beet leaves and stems and chopped Swiss chard. Season with salt and pepper and continue cooking until the stems are cooked. You can add some water if it needs it.
Grill pieces of tofu in a hot pan until it's golden.
Serve the tofu and top with the vegetables.
Add some lemon and sesame oil to finish.