Mix shrimp with honey, minced garlic, onion powder and soy sauce and marinate for a minimum of 15 minutes or up to 8 hours. I marinated mine for an hour.
Cook rice as directed on package. Set aside. Place tofu with a paper towel beneath and on top and place something heavy like a cast iron skillet on top to press out the extra water. Cut tofu into 1/4 inch pieces.
In lightly oiled skillet place diced mushrooms, green onion and tofu and saut on medium heat for about 8 minutes flipping halfway through. Stir in teriyaki sauce and sweet Chile sauce and stir then stir in rice. Heat another 2/3 minutes.
Place on plate and top with shrimp and garnish with green onion.
