Place the dry soy chunks in a heat-proof bowl and cover with boiling water, letting them soak for 10 minutes until softened.
Drain the soy chunks in a colander and squeeze them firmly with your hands to remove as much excess water as possible.
Heat the avocado oil in a large skillet over medium-high heat and add the sliced cremini mushrooms.
Sauté the mushrooms for about 5 minutes until they have released their moisture and developed a golden-brown color.
Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
Toss the rehydrated soy chunks into the skillet and cook for 3-4 minutes, allowing the edges to become slightly crisp.
Whisk the tamari and sesame oil together in a small bowl, then pour the mixture over the soy chunks and mushrooms.
Stir well to ensure every piece is coated in the glaze and season with sea salt and black pepper.
Warm the cooked brown rice and divide it into serving bowls.
Top the rice with the mushroom and soy chunk mixture and garnish with freshly chopped green onions.