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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) to the mashed tofu
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 and sprinkle sesame on top
Flip when golden and cook until both sides are crispy
Top it off with seaweed flakes and more sesame seeds
Serve and enjoy