Dry mixed seafood with a paper towel. Place seafood in a small bowl, lightly season with salt and pepper, and mix well. Add cornstarch, mix well, and allow to sit at room temperature for 10 minutes.

While marinating the seafood, prepare the vegetables.

Heat vegetable oil in a non-stick skillet. When oil is warm, add ginger and green onion. Stir a few times, until fragrant. Add carrot and peas, stir for 2 minutes, until the veggies are half cooked through. Add seafood and stir until the surface is cooked, about 1 minute. Stop heat.

In a 2-quart dutch oven, carefully spread the tofu on the bottom. Transfer the seafood and vegetables onto the tofu. Add chicken broth. Bring to a boil over medium high heat. Turn to low heat. Simmer, covered, for 10 minutes. Add salt and black pepper to taste. The broth should taste slightly salty by itself, but just right when eaten with the tofu.

Serve warm.