Cut up all vegetables. Start the water boiling for the lo mein noodles. As it comes to a boil, add in a dash of soy sauce and some ginger powder to the water; it adds a lot of flavor to the noodles. Add noodles to water. In a wok or a big pan add a few tbsp of water. You can add oil, but it works just as well without it. Add the ginger powder and the garlic to the water. Add tofu and cook until firm. Remove from pan. Add a little more water and then start to add veg. Put onions in first and sweat them. Then add the other veg. If you use zuchini, you might want to wait until everything is almost done before adding them, otherwise they might over cook. Put on low heat and cover to steam the veg.(push all of the veg. to the side of the pan, leaving a space in the middle...they steam better this way). When the noodles are almost done take a tbsp of the liquid in the pan and add it to a tbsp of corn starch in a seperate dish. Mix well and then return it to the pan and mix. Add the tofu back into the pan after you have added the starch mixture. Drain the noodles and then add to the pan and toss well. You can add more soy sauce before serving if you want.