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Place the kimchi and tofu in a blender or food processor and puree until smooth. Season with sea salt and plenty of black pepper.
Heat a large frying pan over medium-high heat. Drizzle with olive oil, add the sugar snap peas and peas, season with sea salt and black pepper, then toss until bright green and just starting to char, about three minutes. Transfer to a plate and set aside to cool.
Slice the white parts of the green onions lengthways, either in half or quarters, depending on thickness.
Drizzle more olive oil into the same pan over medium-high heat, add the green onion (both whites and greens), season with a pinch of sea salt and cook until golden and scorched, about two minutes.
Spread the whipped kimchi tofu over a large plate. Top with the sugar snap peas, green onion and peas and scatter over the mint leaves and sesame seeds.
Finish with a pinch of sea salt and a few drops of sesame oil, rayu or chilli oil. Serve with bread.