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Quick Vegetable Curry

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1/2 cup water

1 tablespoon soy sauce

1 medium-size onion, chopped

3 medium-size cloves garlic, minced

2 cups sliced mushrooms

2 medium-size carrots, sliced on the diagonal

2 medium-size stalks celery, sliced on the diagonal

1/2 pound firm tofu, cut into 1/2-inch cubes

1 medium-size red bell pepper, dic

2 cups fine-chopped kale

2 teaspoons curry powder

1 tablespoon peanut butter*

1 tablespoon seasoned rice vinegar

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