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Trim off the root ends of the enoki and rinse them thoroughly.
In a bowl, pat dry tofu and mash it.
Add chopped kimchi, chopped rice cakes, vegan oyster sauce, mushroom seasoning, and enoki (cut in half or however small you want).
Mix well.
Wet 2 rice papers, place ~2 tbsp of mixture on top, and layer with 2 more wet rice papers.
Seal it well.
Heat a splash of oil (2–3 tbsp) in a pan on medium-low heat.
Place the pancake in, sprinkle sesame on top, flip when golden, and cook until both sides are crispy.
Top it off with seaweed flakes and more sesame seed.