Wash cooking greens and trim stems. Separate leaves from stems, if desired, though I like to eat the stems, too. Fold leaves in half and chop into small strips.
In a large skillet or frying pan, melt coconut oil over medium flame. Add thinly sliced garlic, soy sauce, and 1 teaspoon of shichimi togarashi. Stir to incorporate and let garlic sauté a minute or two.
When garlic is fragrant, add the chopped greens and stir in quickly as they steam and cook. They’ll decrease in volume quickly as they cook, so continue stirring to ensure an even cook. Cook another 2-3 minutes, until greens are bright green and tender. Remove from heat, and toss with remaining teaspoon of togarashi.
Serve with crispy tofu, and top with chopped peanuts.