Heat the oil in a large skillet on medium-high heat. When the oil is hot, add the onions and garlic and flash fry for approximately 2 minutes. Add the tofu, pineapple, peas, and coconut milk and stir until the milk is uniform. You shouldn’t see clumps of the thick milk sitting in the pan. Add the curry, cumin, turmeric, ginger, nutmeg, cardamom, and salt and stir until fully combined. The broth should be a beautiful golden color. Bring to a boil and reduce to a low simmer for approximately 20 minutes. Stir frequently. The liquid will reduce and the broth will thicken. Sprinkle the cilantro and stir well.