Preheat the oven to 180°C/350°F/gas 4. In a blender, blitz the kimchi, peeled ginger, 1 tablespoon each of red wine vinegar and olive oil and 100ml of water until very smooth. In a roasting tray, rub one third of the kimchi dressing all over the chicken, getting into all the nooks and crannies. Pour 150ml of water into the tray, then roast for 1 hour 20 minutes, or until golden and cooked through. Halfway through, add another 150ml of water, baste with the juices and scrape up any sticky bits. Spoon another third of the dressing into a small bowl, mix with the honey and put aside. Drain the tofu and blitz with the rest of the dressing in the blender. Toast the sesame seeds in a non-stick frying pan until lightly golden, then set aside.
With 10 minutes to go, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed. Remove the chicken from the oven, lift it up with tongs and slide a rack underneath it, so it sits over the tray. Pour and brush the honey dressing all over the chicken, then sprinkle with the sesame seeds. Move the rice and chicken to a serving platter, then stir 1 tablespoon of vinegar into the tray. Tip in the mixed veg and half the tofu dressing to coat. Serve the rest in a bowl on the side, drizzled with 1 teaspoon of extra virgin olive oil.