A new puzzle

How do you make the really good Chinese fake meat?

There are books about Korean and Japanese temple cooking, but I can’t seem to find any books that talk about how to make Chinese fake meat, which is a totally different beast. I found this in Food and Wine and it made me want to throw my computer off a cliff:

The base of most of these dishes is a tofu-based mash. Made mostly out of crushed firm tofu, it …