Nice Healthy Stir-Fry

Thai/Viet Tofu with Watercress and Pak Choy
Serves...2-3?

5 heads (maybe 1 pound) of small Pak Choy (pale green little choy). Bottoms sliced and tops halved.
1 handful broccoli florets, washed and par-cooked. (I had leftovers)
1 brick extra firm Tofu - drained, cubed and warmed up.
1 small shallot, minced (leftovers!)
1 knob ginger, minced
2 Tbs Sriracha sauce
3-4 Tbs Soy Sauce
1 bunch Watercress, stems trimmed.
2 scallions, thin sliced
Rice

Prep everything. Warm up the tofu.
Stir-fry the broccoli and pak choy, reserve. Dump the tofu on top.
Stir-fry the shallot and garlic for a bit. Add the sriracha and cook for a minute.
Add the hard vegetables and tofu back, and add soy sauce. Add watercress and wilt.
Finish with scallions, and serve over rice.