Wipe off excess oil from fried tofu with paper towels, cut along one edge to open into a sheet, and finely chop the trimmed edges.

Cut the pea shoots in half and remove the root ends.

In a bowl, mix chicken mince, fresh okara, chopped tofu edges, and the seasoning ingredients until sticky (meat mixture).

Place the opened tofu sheet with the inner side up, spread half of the meat mixture evenly, leaving 1.5cm at the far edge. Roll tightly and secure with toothpicks. Repeat to make two rolls.

In a small pot, bring the broth ingredients to a boil, add the rolls, cover, and simmer on low heat for 5 minutes. Flip the rolls, cover again, and simmer for another 5 minutes. Remove and let cool slightly, then remove toothpicks and slice into bite-sized pieces.