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Heat vegetable oil and sesame oil in a wok.
When the oil is very hot, add ginger and garlic and fry for a few seconds.
Add the chopped vegetables and saute for a few minutes on high heat.
Add tofu and fry for a minute.
Now add 2 cups of water in the wok.
Add soy sauce, red chilli sauce, vinegar, lemon juice, brown sugar, red chilli paste, MSG, salt and white pepper powder and let the mixture come to a boil.
Mix cornflour with a little water and add it in the wok.
Cook till the sauce thickens.
Garnish with spring onion greens.