Sprinkle tempeh slices with five-spice powder. In a large skillet heat oil over medium heat. Cook tempeh slices in hot oil about 5 minutes or until lightly browned, turning once. Remove from heat. Sprinkle tempeh with soy sauce; set aside.
In a medium bowl stir together cabbage with carrot and hoisin sauce. Fill the pita halves with tempeh slices and cabbage mixture. Makes 2 servings.