-
Whisk bibimbap sauce ingredients together in a small bowl. Set aside.
-
Slice tofu into 8-12 slabs, each between ¼ and ½ inch thick. Any shape will do, as long as they're sized to fit your rolls. Set aside.
-
Coat a large, flat bottomed skillet with 1 tablespoon of oil and place over medium heat. Arrange shiitake caps in skillet and cover. Allow to cook for about 4 minutes, until lightly browned and tender. Remove from skillet and transfer to plate.
-
Add carrots and garlic to skillet. Stir-fry until tender-crisp, about 2 minutes. Remove from skillet and transfer to a plate.
-
Recoat skillet with remaining 1 tablespoon of oil. Arrange tofu slabs in skillet and cook until browned on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Flip again, reduce heat to low and spoon about half of your bibimbap sauce over tofu. Cook about 1 minute, flip and cook another minute, until sauce coats tofu and is lightly caramelized in spots.
-
Slather sandwich rolls with mayo and stuff with tofu, shiitakes, carrots, spinach and kimchi. Drizzle with additional sauce and sprinkle with sesame seeds and scallions.