Press the firm tofu to remove excess water, then slice it into rectangular pieces.

Heat olive oil in a pan and fry the tofu slices until both sides are golden brown.

In a small bowl, grate the ginger and garlic.

Add soy sauce, water, mirin, coconut sugar, and black pepper to the bowl and whisk to combine.

Pour the teriyaki sauce over the pan-fried tofu. Let it simmer and coat the tofu until the sauce thickens.

In a separate bowl, combine cooked rice with sesame oil, sesame seeds, and salt. Mix well.

Place a nori sheet on a flat surface. Make a cut from the center of the bottom edge to the middle of the sheet.

Imagine the nori divided into four quadrants. Place seasoned rice on the bottom-left, lettuce on the top-left, teriyaki tofu on the bottom-right, and cucumber, carrots, and kimchi on the top-right. Spread soy mayonnaise over the tofu.

Fold the kimbap quadrant by quadrant, starting from the bottom-left, folding up, then right, and finally down.