Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
1 package (16 ounces) soft tofu, drained.1/2 teaspoon sesame oil.
1 green onion (including top) chopped.Chop the shrimp in a food processor.Add the remaining mousse ingredients and process until the shrimp are finely chopped.
Remove the shrimp mousse to a bowl and mix rapidly to incorporate air into the mixture.. Cut the block of tofu in half horizontally; cut each piece in half lengthwise, then crosswise, to make 8 equal pieces.Lay the tofu pieces side by side in a 9-inch glass pie pan or other heatproof dish.
Evenly spread shrimp mousse over each piece.. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.
Place the dish on the rack; cover and steam until the shrimp mousse turns pink, about 6 minutes.Place chiles in a bowl; cover with plastic wrap, and let steam 10 minutes.
Rub off skins from chiles, removing as much of the blackened skin as possible.(Don’t worry if all of the skin doesn’t come off.)
Remove and discard stems and seeds.Slice chiles lengthwise into thin strips.. Place chicken thighs, skin side down, in a high-sided 14-inch skillet or Dutch oven with a lid.