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Bring a pot of generously salted water to a boil. Add the cut tofu and boil gently for 5 minutes. Drain and pat dry.
In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy, rice vinegar, and hot sauce.
Add the tofu to the marinade and let it marinate for 10 minutes.
Heat a thin layer of avocado oil in a pan on medium heat.
Remove the tofu from the marinade and cook in a single layer for 3 to 4 minutes on one side until golden, then flip and cook another 2 minutes.
Lower the heat. Whisk the cornstarch into the reserved marinade, then pour into the pan and cook for 1 minute until the sauce thickens and coats the tofu.
Combine matchstick cut radishes and cucumber with rice vinegar, tamari, chili crisp, chopped cilantro, sprinkle of sugar and salt. Shake and leave in fridge until ready.
Make the kimchi mayo by combining ¼ cup vegan mayo, 2 tablespoons chopped kimchi, 1 tablespoon kimchi hot sauce or sriracha, and zest of 1 lime.
Dunk a sheet of rice paper in cool water for 5-7 seconds. Lay on parchment or a clean dish towel.
In the middle, layer 2 pieces of seaweed, white rice, tofu strips (3-4), cucumber, and radish.
Roll like a burrito, as tightly as possible, tucking the sides as you go. Repeat to make 6 rolls.
Serve with kimchi mayo.