Mapo Tofu

I had this craving for mapo tofu since I last had it at one the restaurants at The One 2 weeks ago.
Tried cooking this dish and it turned out pretty well (not perfect since I do not have Szechuan peppercorns) albeit not 'mala' or mouth numbing enough.

Here are the ingredients:

1 packet of soft tofu - cut into squares (mine turned out a little mushy from the packet)
50gs minced pork
3 cloves garlic - chopped
2 chilli padi - chopped
3 spring onions - chopped

For the sauce, you will need:

2 tbsp chilli bean paste ( I use Lee Kum Kee's Toban Djan sauce)
2 tbsp balsamic vinegar
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tspb sesame oil
2 tsp chilli flakes
100 ml beef stock (not in the picture)
100 ml water
Cornstarch for thickening

Steps:

1. Heat up cooking oil in the wok.
2. Add garlic, chilli flakes and chilli padi and fry until fragrant.
3. Add the pork and fry until the pork is cooked.
4. Add the chilli bean paste and mix the combination until even. Add in the spring onions.
5. Slide the tofu in gently.
6. Add in the balsamic vinegar, dark soy sauce, light soy sauce, shaoxing wine and sesame oil.
7. Coat the tofu with the gravy evenly and gently. Now pour in the beef stock and water.
8. Bring it to a boil.
9. If the gravy is too diluted, add cornstarch.
10. Add salt and sugar to taste.