Add the 1/2 cup of dry basmati rice and 3/4 cup of water into a cooking pot and bring to a boil. Then, simmer with a lid for exactly 17 minutes.
Meanwhile, chop the 1 whole green onion, 1 clove of garlic and 1 tsp of ginger root finely. Chop the 2 cups of shiitake mushrooms, 2 whole scallions, and 1/2 cup of soft tofu.
Add the 1 tsp of brown sugar, 1 tsp of honey, garlic, ginger root, 2 tbsp of soy sauce, and 1/2 tsp of black pepper into a sauce pan. Cook on a medium heat until dissolved, about 3 minutes.
Add the 2 tbsp of olive oil, scallions, soft tofu, and shiitake mushrooms into a wok or large frying pan on a medium/high heat. Cook while stirring for 4 minutes. Add the terryaki sauce lastly on top and cook for 1 more minute.
Place the basmati rice into a bowl, followed by the terryaki flavored toppings. Garnish with the green onion.