Preheat oven to 400 degrees.
Cut the cube of tofu in half, width wise. Place multiple paper towels above and below the tofu. Place a sheet pan on top of the tofu with something heavy, like canned goods, on top in order to squish down the tofu. After 15 minutes, replace the damp paper towels with clean ones and continue to squish for another 15 minutes.
Cube the tofu into 1/2 inch cubes and toss with the 2 tsp cornstarch, 1 tbsp soy sauce and 1 tbsp vegetable oil. Toss to combine.
Line a sheet pan with parchment paper. Spread the tofu evenly and bake for 10 minutes. Flip the tofu and bake another 10-15 minutes, or until crispy.
Boil your rice noodles using the instructions on the package. Once al dente, drain in a colandar and rinse under cold water for 1 minute.
Cut the cucumber and red bell pepper into matchsticks. Peel the exterior skin off the carrot and then using a vegetable peeler, peel the remaining carrot into thin strips.
For the mango, you can use the vegetable peeler to remove the skin. Cut lengthwise around the pit is in the middle. Then cut the flesh into matchsticks.
For the dressing, in a glass jar or bowl combine the juice from 2 limes, 1 tbsp rice vinegar, 1 tsp soy, 1 tbsp fish sauce, 1 tbsp sesame oil, 2 tbsp brown sugar, 1 to 2 tsp of chili sauce (to taste) and 2 tbsp of vegetable oil. Stir or shake well to combine.
In your bowl, layer the noodles with the tofu, vegetables, mango, green onion and cilantro, and drizzle with the sweet chili dressing.