Heat oil in a medium pot over medium heat. Add garlic, ginger, doubanjiang, sichuan peppercorn powder and stir-fry until fragrant (about 30 seconds).
Add bone broth, tofu, napa cabbage, and enoki mushrooms and bring to a simmer for 5 minutes.
Stir in oyster sauce, chili oil, and Sichuan peppercorn powder to taste.
Garnish with green onions and enjoy!
