Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango

Marinade
1/4 cup toasted-sesame oil
1 t ground fennel seed
1/2 t salt
1 t red chili paste, or more to taste
2 T honey
1/4 cup freshly squezed lime juice

One 16-oz block tofu, soft or firm

1 package (3 1/2 oz) bean thread noodles (aka cellphane or mung bean noodles)

2 sweet onions, thinly sliced
2 ears corn, kernels cut off the cob (about 2 cups)
1/2 cup vegetable stock or purified water
2 T natural soy sauce (tamari)
2 mangoes, peeled, pitted and cubed
1 bunch cilantro, washed

Garnish
1 bunch mint