Squid washed and cut into thick slices.
Transfer squid, shrimp, small scallop to a large bowl, then marinate with minced ginger, Shaoxing rice wine, salt and white pepper for 10 mins.
Heat a pan over medium high heat and add some oil. Stir fry minced garlic and minced ginger until fragrant.
Add seafood to sauté, then pour in Swanson Clear Chicken Broth and bring to boil.
Add tofu to cook for 5 mins.
Slowly add cornstarch water until sauce has thickened. Season with salt and white pepper, serve.