Another type of fermented tofu, often used as a condiment or side dish, usually softer and saltier than 臭豆腐.
Etymology
From Chinese 臭豆腐 (chòudòufu), literally 'stinky tofu'. The Japanese reading しゅうどうふ is based on the on'yomi of the characters, while チョウドウフ approximates the Chinese pronunciation.
