For the kale, in a medium bowl, massage kale with lime juice, oil and salt until it wilts a bit and softens.
On a plate, sprinkle sesame oil over tofu, sprinkle a bit of salt, and rub tofu to distribute oil.
Place cucumber, peach, mint and cilantro on a serving platter or in their own bowls.
Prepare the dipping sauce:
Mix all ingredients together in a jam jar or small bowl and add chili flakes. To serve, distribute evenly amongst four soy sauce bowls.
To prepare the wraps:
Boil a kettle. Grab a large pie plate or cake pan (rice wraps should fit in bottom). Place one rice wrap in bottom of plate and cover with boiling water. Let sit for a minute until it softens. Remove from water, shake gently and place on cutting board. Add whichever ingredients you along centre and then fold over one side, the top and bottom and then roll to close. Need help with technique? See this video